Preheat oven to 220ºC (200ºC fan assisted)/425ºF/Gas 7.
Divide the pastry into four equal quarters, roll out each one just large enough to cut out a 15 cm/6” disc.
Place discs on a lined baking sheet, spread 1 tbsp. tapenade in centre of each leaving approx. a 1 cm/ ½” border all round. Cover with overlapping slices of tomato and season lightly. Brush borders with beaten egg and bake for 12-15 minutes until pastry risen and golden brown.
Scatter with shredded basil or thyme leaves and drizzle with a little olive oil just before serving.