Defrost puff pastry, roll out carefully on a floured surface. Divide the dough into eight rectangles (approx. 15 x 10 cm) and roll up the edge slightly on the long side and press down firmly. Preheat the oven to 200° C, place the puff pastry on a baking tray lined with baking paper, prick several times with a fork and brush with olive oil. Slice the tomatoes and place them on the puff pastry like a roof tile. Season with salt and pepper and sprinkle with rosemary. Spread capers and olives evenly on the pastry. Then place the tray in the oven for 20 minutes. Mix feta cheese and sour cream together, add garlic, salt and pepper. This cream is served with the tomato beds.
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