Roasted capsicum, bocconcini and basil tart

2 x 200g store bought puff pastry sheets
1/3 cup store bought olive tapenade
400g store bought roasted capsicum
220g tub bocconcini cheesed, drained
1 egg yolk, lightly beaten
1 cup basil leaves
1/3 cup finely grated parmesan
olive oil, to serve
cracked black pepper

1. Preheat oven to 200 degrees
2. Cut each pastry sheet in half and place on a baking tray lined with non stick paper. Score a 1cm border around each pastry rectangle.
3. Spread with tapenade, keeping within the border and top with the capsicum and bocconcini.
4. Brush pastry edged with egg and bake for 12-15 mins or until pastry is puffed.
5. To serve tarts, top with basil and parmesan, drizzle with olive oil and season with pepper.