Roll out the puff pastry until about 10 x 11 inches
Spread the tapenade evenly onto the puff pastry.
Sprinkle the Parmesan over the tapenade.
Using the wider edge, roll up the puff pastry into a tight cylinder.
Place the roll into the freezer for 20 minutes to firm up while you preheat your oven to 375 F.
Slice the log into 18 disks, about 1 cm each.
Mix the egg and water together.
Place on a baking sheet and brush each dish with the egg wash.
Bake for 14 minutes until golden.