Preheat your oven to 220 degrees and line a tray with baking paper.

Cut the puff pastry in half diagonally and vertically to create four individual squares.

Using a sharp knife, score a 1cm border around the edge of each pastry square, making sure you don’t cut all the way through.

Prick the centre square of each tart with a fork and sprinkle ¼ of the parmesan cheese onto each pastry square, taking care not to sprinkle it onto the border.

Add a quarter of Simply Stirred Caramelised Onions to each of your tarts.

Add the sun-dried tomatoes and crumbled feta to the top of each tart and place them onto a baking tray.

Season with a little salt and pepper and place into the oven to cook for 12 - 15 minutes or until the pastry is a lovely golden brown.