Defrost the 6-8 pastry squares. Place on pan.
Preheat oven to 400F.
Brush pastries with beaten egg. Thinly slice Ile de France Goat Cheese.
Put sliced onions in a roasting tin, and drizzle over some oil. Season with salt and pepper. Roast for 15 minutes. Set aside to cool.
Add chopped olives and sliced onions proportionately on each pastry squares along with a slice of goat cheese on top of the tarts.
Reduce oven heat temperature to 350F.
Bake for 20-25 minutes, or until the goat cheese begins to bubble and brown a little.
Add sliced herb leaves on each tart 5 minutes after taking them out of oven.