Preheat the oven to 220°C, 200°C for fan assisted ovens, Gas Mark 7
Cut the puff pastry sheet into 6 equal squares
Fold each square in half to make 6 triangles
Cut along each open side almost to the tip of the triangle
Unfold the triangle and fold one corner to the side of the square, repeat with the other corner to the other side of the square.
Place a generous teaspoon full of vegan cream cheese in the centre of each puff pastry diamond, top with half a cherry tomato, a sprinkling of chopped thyme and a generous grinding of black pepper
Brush the pastry with a little olive oil and bake for 10 – 15 minutes until puffed up and golden brown. Serve hot or warm.