selection of toppings such as cherry tomatoes, goat's cheese, artichokes and/or grilled peppers in olive oil, parmesan shavings, mozzarella, thin slices of red onion, fresh herbs, like basil, dill and coriander, roughly chopped
Cut the pastry into simple shapes using pastry or biscuit cutters. Place on a baking sheet lined with baking parchment and lightly score around each shape to leave a 1cm border.
Spread a little sundried tomato paste in the middle of each pastry shape up to the scored edge. Cut the toppings into small pieces where necessary. Arrange them on the tomatoey pastry. Cover and chill for up to 3 hrs.
Heat oven to 220C/fan 200C/gas 7. Bake for 10-15 mins until the pastry is golden. Transfer to a serving platter and scatter generously with chopped fresh herbs. Eat while still hot.