Speedy pepper, olive and tomato tart

Method

1. Preheat the oven to 200C/fan180C/gas 6. Unroll puff pastry, cut in half and place on a baking sheet. You can freeze the rest.
2. Spread tapenade over the pastry, leaving a small border all around. Drain roasted red peppers (reserve some of the oil), roughly slice, and scatter over the tart. Top with bocconcini drained, and season with black pepper.
3. Bake for 15 minutes. Top with the plum tomatoes and bake for a further 10 minutes, or until the pastry is cooked and golden.
4. Scatter with wild rocket, drizzle with the reserved oil and cut in half to serve.