1. Using a food processor, place the tapenade, tomatoes and olives into the processing bowl and pulse 3-4 times or until it forms a smooth consistency. Pulse fewer times for a chunkier mixture.
  2. Spread the mixture on a thawed out piece of puff pastry.
  3. Roll the longest ends toward each other until they meet in the centre. Use a bit of water to gently press the rolled ends together to avoid them from rolling apart.
  4. Wrap in plastic wrap and place in the fridge for 20 minutes.
  5. Remove from the plastic wrap and cut slices sideways, about 1cm thick.
  6. Place the slices on a baking sheet lined with baking paper, keeping them 2-3cm apart.
  7. Bake for 15-20 minutes at 220° C.