Preheat your oven to 425 F degrees. Grease a large cookie sheet.

Cut the puff pastry sheet in two. Take one half and roll it out a bit. I actually formed it in a dough then rolled it out, just so that I used most of the puff pastry for the tart. Once you roll it out, cut out about 6" round, using a plate as a guide. Repeat with the other half of the pastry.

Place the pastry rounds on the greased cookie sheet. Using a knife, mark a shallow cut about 1/2 an inch from the edge of each round to form a rim. This is a great trick. what will happen is the pastry will rise around the tapenade and tomatoes, very smart idea.

You'll need about 1/4 cup of tapenade. Use about half of it to spread it over the pastry rounds, and make sure you keep it inside the marked rim. Pile half the tomatoes which are cut in half, over the tapenade, again keeping them inside the rim.

Add salt and pepper to taste.

Bake for about 15 minutes, until the rim of the pastry rises. Take the tarts out of the oven, dot it with mascarpone cheese in between the tomatoes, and dot some more tapenade. Bake again for another 10 minutes or until the mascarpone cheese has melted.