Make these tart shells ahead of time and fill just before serving.

Sour Cream Pastry
Grate butter into the flour, whiz in a food processor until the mixture resembles rough breadcrumbs. Add the sour cream and mix until the dough pulls together. Rest for one hour. Roll pastry to 4 mm thick, cut out 50mm discs and press into tart tins. Bake at 170˚C until golden, approximately 15 minutes. They can be made up to four days in advance.

Artichoke and Green Olive Filling
Mix all ingredients together spoon into tart shells.

Alternative Filling
Spoon store-bought black olive tapenade into tart shells and top with cubed goats’ milk feta, garnish with chives.

Makes approximately 32.