Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.

Unfold the puff pastry and roll into a large square.

Using a pairing knife score a 1/2 inch crust around the puff pastry edge without cutting all the way through.

Poke the center square with a fork to prevent the center from puffing up too much during baking. Brush the crust with melted plant-based butter.

Bake the puff pastry for 20 minutes and remove from oven to allow to cool.

If the center puffed up, push it down with a fork to make a well for the herbed cream cheese filling and the roasted tomatoes on top.

On another rimmed baking sheet, toss cherry tomatoes with olive oil, salt, and pepper.

Bake 15 minutes, stirring occasionally (I like to bake these at the same time as the puff pastry to cut down on the amount of time spent baking).

While the tomatoes and puff pastry bake, mix together cream cheese, green onion, lemon juice, basil, salt, pepper, and garlic.

Spread the cream cheese mixture over the baked puff pastry and top with the roasted cherry tomatoes. Garnish with fresh basil and enjoy!