150 g (5 oz) spicy tomato-flavoured chicken slices
8 small pepper pieces, drained from an antipasti pepper jar
1 tablespoon thyme leaves
125 g (4 oz) kalamata olives, drained
1 tablespoon olive oil
salt and pepper
green salad, to serve
Unroll the ready-rolled puff pastry, cut it into 4 x 12 cm (5 inch) circles and place well spaced apart on a large baking sheet. Prick the bases all over with a fork.
Arrange the tomato slices randomly on top of each one, dividing them evenly between the bases and keeping a 1 cm (1/2 inch) border around the edge. Evenly scatter over the chicken slices, peppers, thyme and olives, then drizzle with the olive oil and season with salt and pepper.
Bake at the top of a preheated oven, 220°C (425°F), Gas Mark 7, for 12–15 minutes or until the pastry is puffed and golden and the topping soft. Serve the tarts with a simple green salad.