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- Step 1
Preheat oven to 200°C/180°C fan-forced Line 2 baking trays with baking paper.
- Step 2
Cut each pastry sheet in half. Place 2 pieces of pastry, 5cm apart, on each prepared tray. Using a small knife, score 1cm border around edge of each sheet (be careful not to cut right through).
- Step 3
Using border as a guide, spread bolognaise over centre of pastry. Top with tomato, olives and feta. Bake for 20 to 25 minutes or until pastry is golden and puffed.
- Step 4
Serve tarts with rocket.
Super saver: Use 150g Danish feta from the deli instead of Greek and save around $2.04 in total.