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Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
Combine the cream cheese, feta, garlic, basil, onion powder, salt & pepper in a bowl - being sure to break apart the feta. Set aside.
Place the thawed puff pastry dough on a lightly floured surface and gently roll it out so that it is slightly larger than its original size. Transfer to the prepared baking sheet.
Use a knife to create a 1-inch border around the dough - being sure not to cut all the way through. Use a fork to score the inside rectangle of the dough. Add the cheese mixture to the center portion of the dough and spread to the edges. Add dollops of the pesto.
Place the tomato slices on top - letting them overlap if needed. Brush the border with the vegan egg and sprinkle with everything seasoning. Place in the oven and bake for 18-20 minutes, or until the dough is browned and crispy.
Remove from the oven and allow to cool for 5 minutes. Pour a little oil over the tomatoes and top with everything seasoning & fresh basil. Slice into squares and serve!