This tart came together one night when I was visiting a friend in London. It was freezing cold, despite being the start of Summer. I found all of these ingredients in my friend's fridge and whipped up this tart and another to munch on while we hid under heavy blankets and watched cheesy movies.
I've not added any salt, as olives and feta are both salty, but feel free to add a little if you think it needs it. —Georgia Leaker
cherry tomatoes or small heirloom tomatoes, sliced in half
sheet of puff pastry
1 1/2 cups
olives, any kind, pitted and sliced in half
crumbly feta cheese
lightly toasted pumpkin seeds or similar