Heat oven to 200C/fan 180C/gas 6.
Unwrap the puff pastry and, using a 5cm
cutter, cut out 20 rounds (you may need
to re-roll the pastry trimmings to get 20
circles). Now use a slightly smaller cutter
to make a light dent in the pastry, creating
a rim. Use a fork to make a few pricks in
the centre of the pastry; this will stop it from
rising, while letting the outer rim puff up.
Place the pastry discs on a baking sheet
and brush all over with the egg. Crumble
the goat’s cheese in the centre of each tartlet
and scatter over the olives. Can be made up
to this point up to 2 days ahead and kept in
the fridge. Cook for 15-18 mins until the
pastry is puffed and golden brown. Sprinkle
with parsley before serving.