Step 1: 1. Preheat the oven to 220 degrees celsius.
Step 2: 2. Roll the pastry on a floured surface and cut into four 12cm squares then place these squares on a greased baking sheet.
Step 3: 3. Score the squares gently with a knife 1cm in from the edges to make a border.
Step 4: 4. Divide half the pesto evenly between the pastry squares, spreading it inside the border.
Step 5: 5. Cut the tomatoes in half and place these on top. Dot the olives equally on each of the squares.
Step 6: 6. Bake for 20 minutes until puffy and golden.
Step 7: 7. Dot with the remaining pesto whilst hot.