Preheat the oven to 220C/gas 7/ fan 200C. Make the pastry as per recipe.
Turn on to a lightly (gluten free)floured surface, roll out and use to line a 20cm flan tin. Line with baking parchment, cover with baking beans and bake for 5 minutes. Remove the paper and beans and bake for 5 minutes more. Allow to cool on a rack. Reduce the oven to 160C/gas 3/fan oven 140C.
Heat the oil in a pan and cook the bacon crispy. Remove from the heat.
Mix the soya milk, Yofu, eggs, chives and thyme leaves. Season well. Put the bacon and tomatoes in the flan case. Add the milk mixture and top with extra thyme sprigs on top. Bake for 30 minutes until set.
For the pastry
For the filling
1 large egg, beaten
150g natural Yofu (a 100% dairy-
1 tbsp chopped chives
1 tbsp vegetable oil
4 tbsp soya milk*
leaves from 2 sprigs thyme, plus a few extra sprigs
150g small vine tomatoes, halved
* when choosing Soy Milk (choose varieties made from soy bean extracts not whole beans). If unsure you can swap for lactose free products if you only have a lactose intolerance.