Heat oven to 200°C/400°F/Gas Mark 6.
Unwrap the ready-rolled puff pastry.
Using a 5cm (2in) cutter, cut out 20 rounds.
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 pastry discs on a baking sheet and brush all over with the beaten egg.
Place some of the crumbled goat's cheese in the centre of each tartlet and scatter sliced black olives over the top.
The tartlets can be made up to this point and kept for up to 2 days.
Cook for 15-18 mins until pastry is puffed and golden brown.
Sprinkle with chopped parsley and serve.
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A quick and tasty lunch idea that will keep you full until dinnertime!
375g (13oz) ready-rolled puff pastry 1 beaten egg 400g (14oz) goat's cheese (crumbled) sliced black olives chopped parsley
Time: 10 mins, Cooking time: 18 mins Serves: 10 Nutrition: 280 Cals, 20g Fat (11g Sat Fat)