Preheat oven to 220ºC (200 ºC for fan assisted ovens) 425ºF, Gas Mark 7
Unroll the pastry and cut 4 equal circles.
Lay the pastry circles on a lined baking sheet, spread centres with tomato purée leaving a border all round each circle.
Arrange the sliced tomato and green pepper on top of the purée, finishing with the grated cheese (again leaving a border all round). Brush borders with beaten egg and bake for 12 – 15 minutes until the edges have risen and the cheese melted.
Scatter with a few rocket or basil leaves if desired and Serve hot.