Ingredients
For the pastry
1 sheet puff pastry
1 tsp tamari
1 tbsp oat milk
1 tbsp poppy seeds
For the creme fraiche
50g Oatly creme fraiche
1 tsp garlic powder
200g heirloom tomatoes
large pinch salt
1 tsp dried basil
1 tsp dried thyme
Method
Preheat the oven to 200ºC and take the pastry out of the fridge to come to room temperature
Roll the sheet out onto a baking tray then fold over the edges to create a border
Mix the oat milk and tamari then brush over the edges and top with the poppy seeds
Gently prick the pastry base with a fork 7-8 times then pop in the oven for 10 minutes
Whilst the pastry is rising, mix the garlic powder with the creme fraiche and slice the tomatoes
Once the pastry has risen, take out of the oven, add the creme fraiche to the base then top with the sliced tomatoes*, sprinkle the dried basil and thyme on top, add a pinch of salt then pop back in the oven for a further 12-15 minutes
Take out and enjoy!
*To avoid a soggy bottom, try draining off the tomatoes juice before adding to the pastry
