On a lightly floured board, roll out the puff pastry so it is approximately 8-10 inches long and 6-8 inches wide. Cut the dough in half so you have two long strips, approximately 8-10 inches long and 3-4 inches wide. Brush the strips very lightly with olive oil. Bake the strips at 375 degrees for 10 minutes, or until they start to puff. Remove from oven.

Core the tomatoes, then slice them from top to bottom in very thin slices (approx 1/4 inch or less if possible). Cut each tomato slice in half so you have rainbow-shaped pieces. Line the tomatoes up along the top half of each puff pastry dough strip so that the "arch" of the rainbow peeks out over the puff pastry dough. Continue overlapping the "rainbows" across the sheet of dough until you get to the end. Carefully fold the bottom half up to the top to "tuck the tomatoes into bed." Then roll up the entire stretch of dough like a pinwheel.

Grease six muffin tins with a small amount of olive oil. Carefully place the rolled-up roses into the muffin tins. Bake at 375 for 40-50 minutes, or until the puff pastry is golden brown and the pastry is cooked in the center. If the tomatoes start to brown, cover them with foil and continue baking.