11.   Brush tops with egg and sprinkle on topping.

12.   Brush tops with olive oil and sprinkle with parsley, basil, thyme and garlic pepper.

13.   Brush tops with the egg glaze, taking care not to let it drip down the sides of the pan.

14.   Lightly brush tops of tarts with more melted jam.

15.   Once the dough is formed to your liking, brush tops of rolls with oil or melted butter and cover loosely with a towel.

16.   When the smallovers are all made, brush tops with egg wash and sprinkle with granulated sugar.