Preheat the oven to 350°F/175°C. Line 2 baking trays with parchment paper.
Lay the puff pastry on a lightly floured work surface and unroll it. Spread the tapenade in an even layer leaving about ¼ inch of a border. Sprinkle with parmesan
Starting with one of the short ends, tightly roll the pastry into a log. Refrigerate for 30 minutes.
Use a very sharp and cut into ¼ inch circles. Place them about an inch apart on the baking sheet and brush each one with the beaten egg. Sprinkle over sesame seeds.