Preheat oven to 220°C (200°C for fan assisted ovens)
Unroll pastry sheet and using a sharp knife cut into 12 equal squares. Place on a lined baking sheet.
Cut the tomatoes in half through their ‘equator’ and place one half, cut side up on each pastry square, pressing down in the centre. Brush pastry with beaten egg and bake for 10 -12 minutes until pastry risen and golden around the cooked tomato. Drizzle with a little olive oil and scatter with ground black pepper before serving warm.