- 4 large heirloom tomatoes
- 1 sheet vegan-friendly puff pastry
- Olive oil
- 3 finely chopped garlic cloves
- 6 chopped olives
- 1/4 red onion sliced thinly
- 1/2 tsp oregano
- Salt & pepper to season
- Ched spread + extra to serve
- A drizzle of chilli oil
- A handful of basil leaves
Start by mixing the tomatoes (sliced), a good glug of olive oil, minced garlic, chopped olives, thinly sliced onion, oregano, salt & pepper together in a large bowl.
Take a sheet of vegan-friendly puff pastry and spread it out on a baking tray. Add a layer of the tomato mixture to the pastry - leaving a few cm's of space along the edge - along with some generous chunks of Ched Spread on top.
Gently fold up the edges of the crust over the edge of your tomato topping, forming a thick crust.
Place in the oven at 200c for about 30-35 minutes, or until golden brown. Top with extra chilli oil, basil and more Ched Spread or Herbi before digging in!