Tomato And Corn Cheesy Pastry Bites

• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 1 cup fresh corn
• 1 teaspoon garlic powder
• 1/2 teaspoon minced fresh parsley
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 package (17.3 ounces) frozen puff pastry, thawed
• 1 large egg
• 1 tablespoon water
• 3/4 cup quartered cherry tomatoes
• 1/2 cup crumbled goat cheese
• 1/2 cup shredded provolone cheese
• 2 tablespoons minced fresh basil

1. Preheat oven to 375u0b0. In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in corn, garlic powder, parsley, salt and pepper; cook until corn is tender, about 2 minutes. Remove from heat.
2. Unfold puff pastry sheets. Using a floured 4-in. round cookie cutter, cut four circles in each sheet; place on parchment paper-lined
3. . Whisk together egg and water; brush over pastries. Spoon 2 tablespoons corn mixture onto each circle. Top with tomatoes and cheeses.
4. Bake until golden brown and cheese is melted, about 20 minutes. Sprinkle with basil.

olive oil, onion, fresh corn, garlic, parsley, salt, pepper, pastry, egg, water, quartered cherry tomatoes, goat cheese, provolone cheese, fresh basil

Taken from www.tasteofhome.com/recipes/tomato-and-corn-cheesy-pastry-bites/ (may not work)