Preheat the oven to 450 degrees. Line a baking sheet with parchment paper, and set aside.

Place the thawed pastry on a lightly floured surface. Using a lightly floured rolling pin, gently roll out the dough to flatten any creases. (Dont try to make the dough much bigger, just strengthen the part where the dough was folded in the package.) Using a pizza cutter, cut the dough in half across the creases.

Spread the tapenade in an even layer over one piece of the pastry, then top the tapenade with the tomatoes and goat cheese. Place the second sheet of pastry on top, and roll gently to compress the filling a little. Brush the top piece of pastry with the egg, sprinkle liberally with pepper, and cut into roughly 8 strips about 1 inch wide and 5 inches long.

Grasp one strip with both hands, so you have one end in each hand. Give it a full twist from one end, and set it on the baking sheet, pressing both ends into the sheet with your thumbs as you set it down to prevent it from untwisting.

Repeat with the remaining twists, and bake on the middle rack for 20 to 25 minutes, or until golden brown. Serve warm or at room temperature (the sooner, the better).