Heat the oven to 200°C/400°F/Gas 6.
On a floured surface roll out the pastry to the thickness of a £1 coin.
Ct into circles using the pastry cutter.
Place the circles on to the greased baking tray.
Spread a little pesto on each circle leaving a 2cm gap around the edge.
Place a single layer of tomatoes over the pesto.
Bake for 10 - 15 minutes until almost cooked.
Remove from the oven and top with a little Mozzarella cheese and a few sliced olives.
Replace in the oven for a further 5 minutes until the cheese has melted.
Serve warm with salad.
HOT TIPS: Do not stretch the puff pastry or it will shrink during cooking.
To retain the flakiness of the pastry, layer left-over bits to re-roll.
