These make good use of ready-made tapenade or you can make it yourself by stoning some black or green olives and blending them in a food processor.
200g puff pastry, rolled as thinly as possible to about 2-3mm and 10cm wide
60-80g green tapenade
60g grated Emmental
8-10 stoned black olives, roughly chopped
Preheat the oven to 180C/gas mark 5. Lay the puff pastry on a baking tray, spread half with the tapenade and scatter over half of the cheese, then fold the rest of the pastry over. Spread the rest of the tapenade on the top and scatter the black olives and remaining cheese over. Bake for 15 minutes or until lightly coloured, then remove from the oven, transfer to a chopping board and cut into roughly 1cm-wide fingers. Serve warm.