Generously butter and flour a mini muffin tray and set aside.

Roll out a pre-made puff pastry and cut circles slightly larger than the muffin cases. Gently tuck each circle into each case. Prick the bottoms with a fork and add 1 tsp of tapenade*, then some crumbled feta cheese, and then top with a confit tomato*.

Bake in a 180°C oven till the pastry is golden (around 18 minutes). Let cool before removing from the muffin cases. Serve at room temperature.

* Recipe for tapenade:

Pulse together 100g pitted green olives in a food processor along with 1 small garlic clove, 1 tsp capers, 10g walnuts, and 10g parsley. Add 20ml olive oil and a squeeze of ½ lemon. Pulse again.

* Recipe for confit tomatoes:

Place 12 red cherry tomatoes (halved), cut side down, in a small oven dish. Drizzle generously with olive oil (to make a shallow pool of oil) and sprinkle with salt, a bit of sugar, and dried oregano. Place in a 150°C oven for around 35 minutes until lightly charred.