Italian Puff Pastry Tarts

Pre-heat the oven to 200°C/400°F/Gas Mark 6.

Unroll the pastry and divide into 4 equal slices. Put them onto a large baking sheet.

With a sharp knife, score a 2cm border around the edge of each slice.

Spread the pesto over the pastry up to the border on all 4 slices.

Slice the peppers into thin strips, discard any white pith and seeds.

Chop the feta into small cubes. Put 6 black olives on each slice.

Brush a little milk onto the pastry border, bake for 15-20 minutes until risen and browned.