Clover Good Hope Soy Tomato Tart

A firm favourite from vegans to omnivores!

Serves: 5-6
Time: 30 minutes
Recipe by: Monicia Horne


1 ready made shortcrust or puff pastry
1 tbsp flaxseed powder mixed with 3 tbsp water
1 cup Clover Good Hope Soy milk
1 tsp tomato puree
3-4 large tomatoes sliced or 2 cups cherry tomatoes, halved
2 cloves garlic, sliced
Handful fresh basil
1 tbsp dried oregano

For the parmesan
½ cup raw cashew nuts, chopped
2 tbsp nutritional yeast
½ tsp salt flakes
1 tsp extra virgin olive oil


Preheat the oven to 180C.
Roll out the pastry onto a floured surface and place into a tart tin, allowing it to form a border on the sides and press into the edges of the tart tin.
Poke holes using a fork, add baking paper with beans or rice and blind bake for 10 minutes.

To make the filling, mix together the flaxseed mixture, Clover Good hope soy milk, tomato puree and season with salt and pepper. Blitz together the ingredients for the parmesan until it resembles grated parmesan.
Arrange the tomatoes onto the base and add in the garlic. Add in a few leaves of basil and sprinkle over the dried oregano. Pour over the Good Hope soy mixture, top with some of the parmesan mixture and bake in the oven for 30-40 minutes or until golden.
Garnish with more parmesan and fresh basil leaves when serving.

Chefs Tip: If you can find them, make use of juicy heirloom tomatoes to make this dish even more impressive
Add cheese like feta, mozzarella or fior de latte for your vegetarian

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