Remove the puff pastry from the fridge 30 minutes before using it
Spread the puff pastry on a baking sheet, leaving the parchment paper under it
Score the borders with the black of a knife then fold it
Prick the center of the first pastry with a fork so it doesn’t puff up while baking
Spread the Dijon mustard then add the vegan shredded cheese, the breadcrumbs, the sliced tomatoes, salt, and pepper, the dried herbs, and the vegan Parmesan cheese
Brush the folded borders of the puff pastry with the vegan mayo, ketchup, and milk mix
Put the tart in at 200°C 400°F preheated oven for 20 minutes
Drizzle some olive oil on top and add some fresh basil leaves before serving.