Serves: 6
Prep: 10 mins
Cook Time: 25 mins
Ingredients
1 sheet puff pastry
120g vegan cream cheese
3 tbsp Biona Green Pesto
A drizzle of Biona Extra Virgin Olive Oil
4-6 heirloom tomatoes, sliced
Fresh thyme
Method
- Preheat the oven to 180C/fan 160C.
- Place the puff pastry onto a lined baking tray, prick all over with a fork and bake for 8 minutes or until slightly brown.
- Remove from the oven and leave to cool. Once cool, spread the pastry with the cream cheese, and layer the heirloom tomatoes on top, followed by spoonfuls of pesto and a drizzle of olive oil.
- Return to the oven for 15-20 mins, until the tomatoes are soft and the pastry is dark golden brown on the edges.
- Remove from the oven, sprinkle with fresh thyme and more olive oil.