1.Preheat oven to 200°C/400°F. Line oven tray with baking paper.
2.Cut six 8.5cm rounds from each tray with baking paper. Place pastry sheet on tray; using fork, score rounds five times, cover with baking paper, place another oven tray on top of pastry rounds. Bake, covered with tray, about 10 minutes or until golden brown.
3.Meanwhile, blend or process olives, capers, thyme, parsley and oil until tapenade is just combined.
4.Divide tomato among pastry bases; top each with 1 rounded teaspoon of the tapenade. Sprinkle with cheese and oregano.
The oven tray placed on top of the pastry rounds while they’re baking is to stop the pastry from puffing.Note