Tomato Phyllo Pizza | The Wicked Kitchen

Drain heirloom tomatoes and slice them up, placing them in a single layer on a tray lined with paper towels.

Sprinkle flake salt on the tomatoes and let them sit for about 15 minutes to draw out moisture.

Chop a shallot thinly and mince some garlic.

In a bowl, combine vegan cream cheese, nutritional yeast, lemon zest, lemon juice, salt, and black pepper, mixing until smooth. Add a little water to thin it out.

Prepare phyllo dough by cutting it into sections for individual tarts. Brush each layer with olive oil or melted vegan butter.

Layer 8 sheets of phyllo dough for each tart, folding them over and ruffling the edges for a rustic look.

Spread the prepared vegan ricotta mixture in the center of each tart shell.

Top the ricotta with drained tomatoes, alternating colors if desired, and drizzle with olive oil or rosemary oil.

Season with thyme or sage, black pepper, and sea salt before baking.

Bake the tarts in the oven at 350-375°F for about 30-35 minutes, checking for a golden crust and slightly wilted tomatoes.

Finish with fresh arugula and a drizzle of garlic oil or olive oil before serving.

Equipment Needed

Spice Level:

Dietary

Allergens