Ingredients:
- 1 block puff pastry
- 1/2 cup vegan cream cheese
- 1 punnet heirloom tomatoes, sliced
- A few sprigs of thyme
- 1/4 cup basil leaves
Preheat oven to 200•c (400°F) Roll out puff pastry to 1/2 inch thick and trim into desired shape. Use a fork to piece the pastry all over, leaving an inch around the edge. Spread over cream cheese, and sprinkle with thyme. Layer on tomatoes, covering all the cheese. Bake in the oven for 15-20 minutes until puffed up and golden. Add basil leaves just before serving.
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