Step 1

Preheat an oven to 425F and line a rimmed baking sheet with parchment or a baking mat.

Step 2

In a small bowl, whisk together soy milk and maple syrup. Set aside.

Step 3

On a lightly floured work surface roll out puff pastry into a 9-by-13-inch rectangle about ⅛ inch thick. Transfer the rectangle to the prepared baking sheet.

Step 4

Score a 1-inch border around the edge and use a fork to prick the center all over.

Step 5

Brush the entire sheet with the soy milk mixture, and bake for 15 mins. Place on a wire cooling rack to cool.

Step 6

In a food processor blend together, feta, and a garlic clove. Stir in dill.

Step 7

Push down the center of the pull pastry with a spoon or your hands, leaving the border edge puffed.

Step 8

Spread the feta mixture all over the center of the puff pastry, and top with tomato slices.

Step 9

Sprinkle with capers, salt and pepper and garnish with additional fresh dill. Drizzle with olive oil if using.

Step 10

Cut into quarters and serve.