Goat Cheese Tomato Tartlets

• 1 egg
• 1 box puff pastry shell dough, thawed
• 2 tsp olive oil
• 1 cup cherry tomatoes
• ¼ cup goat cheese, crumbled
• Minced chives for garnish

Preheat oven to 400. Crack egg into small bowl and mix with 1 tsp water. Separate pastry shell dough and place, evenly spaced, on a parchment paper-lined baking sheet. Brush the top of each with a small amount of the egg mixture. Place on middle rack in oven and bake for 10-12 minutes or until puffed and golden. Remove from oven and set aside to cool.

Meanwhile, add olive oil and tomatoes to a frying pan and heat over medium high heat, tossing occasionally, until tomatoes begin to soften and brown. Remove from heat and set aside.

When pastry shells are cool enough to touch (but not cold), push a thumb through the center of each to create space for your fillings. Immediately insert 1 tsp goat cheese and one cherry tomato. Top with a few more crumbles of goat cheese and chives. Serve immediately, or set aside until ready to serve, then reheat briefly under the broiler.