Olive Feta Tarts

fr0m http://salsainchina.blogspot.com/search/label/Recipe
ingreds:

1 pkg. puff pastry sheets (2 sheets)
8 oz. olive tapenade (can substitute pesto if you're not an olive fan)
12 oz. feta cheese, crumbled
1 lb. grape tomatoes, each cut in half
Thaw pastry according to package, then roll each sheet into an 8"x8" square. Cut each sheet into 16 equal squares. Place each square in the bottom of a muffin tin (which has been sprayed for easy removal), then add about 1/2 tsp. of tapenade to each one. Sprinkle on some of the feta, then top each with 3 tomato halves. Bake at 425F until pastry is puffed and browned -- about 15 minutes in our convection oven, not sure how long it would take in a standard oven. Remove to cooling rack as soon as you can handle them. Serve warm or at room temperature.