Line a large baking sheet with parchment paper. Roll the vol-au-vent shells, 1 at a time, on a lightly floured surface into 5-inchwide rounds. Place on the baking sheet. Top the rounds with equalportions of the tomatoes, olives and goat cheese. Drizzle with the olive oil and sprinkle with the herbes de Provence, salt and pepper.
Chill in the fridge for 15 minutes.
Preheat the oven to 375 degrees F. Bake the pizzaladière for 20 to 25 minutes or until puffed and golden. Cool slightly and then cut each pizzaladière into 6 wedges and arrange on a platter. Drizzle with additional olive oil if desired and serve warm or at room temperature.
Note: Herbes de Provence is an aromatic French-style blend of dried herbs that usually includes marjoram, thyme, lavender, rosemary,savory, basil and fennel seeds. You can buy it in the spice aisle.