Bolognaise, tomato, olive and feta tart

 Ingredients:

• 2 sheets solidified puff pastry, in part defrosted
• 115g tub semi-dried tomatoes, emptied, cut
• 150g Greek feta cheddar, disintegrated
• 1/3 cups pited kalamata olives
• 2 cups Simple bolognaise 
• 40g baby rocket

How to make:

1. At first, Preheat broiler to 200°c/180°c fan-constrained Line 2 preparing trays with heating paper.
2. Cut every pastry sheet down the middle. Place 2 bits of pastry, 5cm separated, on each one arranged tray. Utilizing a small knife, score 1cm fringe around edge of each one sheet (be mindful so as not to slice right through).
3. Utilizing fringe as an aide, spread bolognaise over middle of pastry. Top with tomato, olives and feta. Bake for 20 to 25 minutes or until pastry is golden and puffed.
4. Serve tarts with baby rocket....