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Queen’s Platinum Jubilee, tomato recipe for a royal street party

Tomato Tart with Balsamic Glaze

This year marks the Queen’s Platinum Jubilee, and in keeping with the current regal theme in Britain, we will be sharing a recipe with you that is fit for royalty… a fresh tomato tart with balsamic glaze that is quick and easy for you to make at your street parties!


  • 1 sheet vegan-friendly puff pastry
  • A generous drizzle of organic balsamic glaze
  • 2 tbsp toasted pine nuts
  • 350-400g fresh cherry tomatoes
  • 1 tbsp balsamic glaze
  • 2 tbsp plant milk as your egg wash

For the tofu ricotta:

  • 350g silken tofu
  • A bunch of fresh basil
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • ¼ tsp pepper
  • Juice of 1 lemon
  • 1 tbsp nooch



  1. Place your puff pastry at room temperature for a minimum of 30 minutes, and gently unroll it.
  2. For the tofu ricotta, place all ingredients into a food processor and blend until smooth. Spread the tofu ricotta across your puff pastry sheet, leaving roughly 1cm of edge on each side.
  3. Then place your tomatoes on top and spread them across the entire sheet.
  4. Mix the balsamic glaze with the plant milk for your egg wash and brush the edges of the pastry sheet.
  5. Transfer to a preheated oven at 200C and bake for 25-30 minutes or until the pastry edges are golden and the cherry tomatoes roasted.
  6. Sprinkle the tart with toasted pine nuts and generously drizzle with organic balsamic glaze.

Serve up and enjoy hot or cold!