Remove the pastry from the refrigerator about 15 minutes before you want to use it.

Set the oven to 200C or 180C Fan oven or Gas Mark 6.

Line a baking sheet with parchment baking paper.

Unroll the pastry and cut into approximately 4cm x 4cm squares. You will get about 6 from the width of the pastry. The leftover pastry can be frozen for another occasion.

Put the pastry squares on the baking sheet and prick each one well with a fork – particularly in the centre.

Put the tapenade, cheese and lemon zest in a bowl and mix well.

Divide the tapenade between the squares by putting a small amount in the centre and spreading flat.

Leave a border of pastry clear on the squares.

Cut the tomatoes in half and place one half on top of each square pressing down lightly.

Drizzle over a little olive oil and season with salt and pepper.

Take care with the salt as the tapenade is salty.

Bake in the preheated oven for about 12 – 15 minutes or until the pastry has risen and is cooked and the tomato has softened a little.

Put on a plate to serve and sprinkle over the chopped chives.

Serve warm or cold.