For the Puff:
Heat the oven to 375F
Line a baking sheet with parchment paper.
Place the water, butter, and salt in a medium sauce pan over a high heat until it comes to a boil and the butter has all melted.
Add the flour all at once and stir with a wooden spoon until the mixture creates a smooth ball.
Remove from the heat and beat the eggs in (by hand with a wooden spoon, or with a mixer) one at a time until the mixture is smooth.
Use a 1 oz ice cream scoop (or a spoon) to spoon the batter onto the prepared pan. Leave about 1 ½ inches around each puff since they will rise.
Bake until golden and puffed, about 16-18 minutes.
The puffs will deflate as they cool, don’t get discouraged, you can still split them, warm them and fill them and they will look at taste delicious.
For the Filling:
Combine the tomatoes, red wine vinegar, olive oil, lavender salt, pepper, and chives in a small bowl. Mix well and set aside until needed.
Cut the puffs in half widthwise and return to the oven to warm, about 8 minutes.
Quickly place a small spoonful of chevre in each puff and top with a generous spoonful of tomatoes and place the lid over the tomatoes.
Arrange on a serving dish and serve immediately.