Roll the pastry out on a lightly floured work surface until 2 mm (¼ inch) thick to form a rectangle 20 x 30 cm (8 x 12 inches), trimming the edges. Prick the pastry with a fork and score a border 2.5 cm (1 inch) in from the edges. Transfer to a baking sheet. Brush the pastry with a little beaten egg and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes.
Remove the pastry from the oven and carefully press down the centre to flatten slightly. Spread the centre with the tapenade and then arrange the figs, tomatoes, goats' cheese, thyme and Parmesan over the top.
Return the tart to the oven and bake for a further 5–10 minutes until the pastry is golden, the cheese is melted and the figs are cooked. Brown the top under a preheated hot grill, if liked, making sure that the pastry edges don't burn (you can cover them with foil). Serve warm with a rocket salad, if wished.