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Check out the warm, Italian-summer glow on this tray of flaky, savoury goodness. It’s so beautiful and delicious it might just deserve a spot on your festive table at Christmas lunch!

You will need

Serves 4

  • 6 sheets of filo pastry, thawed but chilled*
  • 1/4 cup olive oil
  • 300g firm tofu
  • 1/2 lemon, juice and zest
  • 2 cloves garlic, peeled
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon salt
  • 1/4 cup plant-based milk, such as almond, soy or coconut
  • 1 cup tomatoes of choice, sliced


  • 1 1/2 cups basil leaves
  • 1/4 cup olive oil
  • 1/2 lemon, juice and zest
  • 3 tablespoons pine nuts, roasted
  • 1/2 teaspoon salt

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20 mins to prep

20 mins to bake

  1. Step 1

    Preheat the oven to 180°C.

  2. Step 2

    Cut the filo in half widthways (to form two smaller filo rectangles) and stack them on top of each other. Place one sheet of filo pastry on a clean surface and cover the rest with a tea towel so they don’t dry out. Brush the sheet of pastry with oil and place another sheet of pastry on top. Brush that sheet of pastry with oil and repeat until you have a stack of 10 sheets of pastry. Set aside.

  3. Step 3

    To make the filling, add the tofu, garlic, nutritional yeast and salt to a food processor and process until the tofu is broken down. Add the milk and process until it turns into a paste.

  4. Step 4

    Spread the tofu filling on the filo pastry, leaving a 2cm gap from the edge. Arrange the sliced tomatoes on top.

  5. Step 5

    Fold up the edges of the filo to form a crust

  6. Step 6

    Bake the tart in the oven for 20 minutes or until the edges are golden brown.

  7. Step 7

    To make the pesto, add all ingredients to a food processor and process until it forms a paste.

  8. Step 8

    Serve the tart warm with dollops of pesto on top.

Hot tip!

* Filo pastry is normally made with just flour and water so is naturally plant-based. You can buy it frozen or chilled from your local major supermarket.

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