Preheat oven to 400°F degrees. Place Large Bonmat on Large Perforated Baking Sheet. Unroll puff pastry onto Roul’Pat. Roll out a bit thinner, keeping the rectangular shape.
Spread tapenade onto pastry with Offset Spatula, leaving a 1 inch gap on one of the short sides to seal it up. Sprinkle evenly with cheeses. Top with a few grinds of your favorite FRENCH PANTRY salt and pepper, we suggest Malabar Pepper.
Whisk egg with a splash of water, using Mini Whisk. With Silicone Pastry Brush, brush egg along 1 inch gap. Carefully and fairly tightly, roll up pastry, starting on the short side that is covered with tapenade. Finish by pressing the egg-washed end to seal. Freeze 15-30 minutes or chill 1 hour. Slice into ½ inch thick slices. Place on Bonmat about 1 inch apart. Brush each with remaining egg wash.
Bake about 12-18 minutes, until golden and crispy. Serve hot or at room temperature.
