Preheat the oven to 180°C/160°C fan/Gas Mark 4. Unroll the pastry and cut out 4 x 16cm rounds. Place on a lined baking sheet and spread the tomato sauce on the top. Spoon over a little of the kalamata tapenade and scatter with the olives, semi dried tomatoes and feta. Transfer to the oven for 25 minutes until puffed up and golden. Scatter with basil leaves to serve. See more Italian recipes