Preheat oven to 200•c and line a pizza tray or large baking sheet with baking paper. Remove the puff pastry from the fridge and allow to come to room temperature.
Prepare pesto by adding all the ingredients in to a food processor or blender and blending for 2-3 minutes.
Roll out the puff pastry and cut out a large heart using a butter knife. Brush olive oil over the heart and place it on the prepared pizza tray or baking sheet.
Spread a few tbsp of red pesto over the pastry, leaving a 2.5cm gap around the edge. Sprinkle over vegan cheese, cherry tomatoes, olives, thyme and salt and bake for about 15-20 minutes, until puffed up and starting to turn golden at the edges. Remove from the oven and serve immediately.
