Take the pastry out of the fridge twenty minutes before you make these.

Cut the pastry in half down the longer side

Put one half aside, then roll the other half out to 20 by 6 inch rectangle.

Use a palette knife to spread the olive tapenade all over the pastry.

Turn up the two long edges and tuck them under a little bit.

Roll both sides into the middle.

Cut in half to make two shorter sausage shaped rolls. Wrap both of them in plastic wrap (firmly enough to keep their shape) and slide them onto a baking sheet and refridgerate for thirty minutes to an hour.

Do the same with the other half of the pastry, but spread it with the pesto, then sprinkle on the parmesan cheese all over before rolling, wrapping and refridgerating in the same way as the tapenade rolls.

Preheat the oven to 200 C.

Take two rolls out of the fridge, unwrap them and use a sharp serrated knife to cut them into 1cm/ half inch slices and place them, slightly spaced apart and bake for 15-20 minutes (you may wish to turn the tapenade palmiers over for the last 5 minutes)

Take them out of the oven and allow them to cool for a minute or two before using a fish-slice to gently take them off the baking sheet and placing them on a serving dish.

Do the same with the other two rolls.

Makes approximately 80 mini palmiers.

Serve warm or at room temperature. Store in an air-tight container (if they last that long!)