Slice the cheese and tomatoes; set aside.
Pit the black olives; set aside.
Start oven heating to 200 C / 400 F / Gas Mark 6.
Roll out the puff pastry, cut in 4 circles about 4 inches (11 cm.) Then, inside each pastry circle with a knife score (as opposed to cut all the way through) another circle about 1/2 an inch (1 cm) all the way round (this will provide an edge that will rise.)
Beat the egg, brush each of the pastries with the beaten egg. Prick them with a fork all over.
Spread each with tapenade, then lay a few slices of tomato on each, top with a few slices of the cheese, splodge a little olive oil on each and season with a bit of salt and pepper.
Bake until pastry is cooked and golden brown, about 20 minutes tops. Remove from oven, press a few pitted black olives into the top of each, and serve.
You can serve hot or room temperature, but they are very nice hot.