Preheat oven to 200ºC (180ºC fan assisted oven)/400ºF/Gas 6.
Place the tomato pasta sauce in a blender with half the sundried tomatoes and blitz until smooth.
Unroll the puff pastry sheet onto a lined baking tray. Spread the tomato mixture over the pastry, leaving a border of approx 1 1/2cm’s to allow the pastry to rise. Brush the pastry boarder with beaten egg.
Cut the remaining sundried tomatoes into small pieces and scatter over the pastry with the feta cheese and olives.
Bake in the oven for 20 minutes until the pastry is golden at the edges. Allow to stand for 2-3 minutes before serving with a generous sprinkling of fresh basil leaves.