Preheat your oven to 350˚F. Lay your sheet of puff pastry in front of you with a landscape orientation (horizontally). Spread the tapenade all over the surface. Roll the puff sheet from the bottom to the top, rolling it tightly so there are no large gaps. Once rolled up, slice into ¼-inch rounds. Lay each slice flat onto a baking tray lined with parchment paper. Using a pastry brush, lightly coat each slice with the egg wash. Bake in the oven for about 15 minutes or until the puff pastry is cooked through.
If you prefer green olive tapenade, that would work beautifully as well. Come to think of it, even 1/2 done with green and the other 1/2 with black would be fun too!