This is much more of a serving suggestion than a recipe. It’s an incredibly versatile dish that I make often. With just two of us at home, there are always delicious leftovers for lunch the next day.


  • 2 sheets frozen puff pastry, thawed
  • 120g Artisa St Clair chevre style cashew cheese

Vegetables and herbs of your choosing, eg…

• Caramelised onions with thyme
• Cubes of cooked pumpkin with sage
• Heirloom tomatoes with basil


  1. Preheat oven to 200C
  2. Line a greased tart pan with the pastry. You can also make a freestyle tart by using pastry strips to make a raised edge. Stick the strips onto the base using plant based milk, then press the two layers together with a fork to crimp together.
  3. Soften the cheese by mashing with a fork. A splash of plant based milk may help to make it more spreadable.
  4. Season with salt and pepper and chopped herbs as desired.

  1. Spread the cheese evenly over the pastry.
  2. Arrange your veges over the cheese.
  3. Drizzle with olive oil, scatter over additional herbs, season to taste.
  4. Bake for 30 minutes at 200C or until the pastry is golden and the tart has puffed up a little.