6 slices bacon
2 C. diced onions
3 shallots, thinly sliced
1/2 t. sugar
2 t. fresh thyme leaves
2 garlic cloves, minced
1/4 t. coarsely ground black pepper
1/2 C. dry white wine such as chardonnay
1/2 package frozen puff pastry sheets, thawed (1 sheet)
1 egg white, lightly beaten
1 log (3.5-4 oz) goat cheese
Preheat oven to 400. Cut bacon into small pieces. Cooke in medium skillet over medium heat until crisp. Remove bacon from skillet, drain on paper towels. Drain grease from skillet but do not wipe it out.
Add onions, shallots, and sugar to skillet; cooks and stir over medium heat 10-12 minutes or until caramelized. Add thyme, garlic and black pepper; cook 1 minute. Add wine; stir to loosen browned bits from bottom of pan. Cook 1-2 minutes or until onion mixture is almost dry. Remove skillet from heat; stir in bacon and set aside.
Unfold puff pastry onto a baking stone; lightly roll seams. Using a pizza cutter or knife, cut to form three strips and separate on stone. Brush pastry with egg white. Cut goat cheese in half crosswise and slice into thin slices (about 12-15). Place 4-5 cheese slices in a single row down length of each pastry; top with onion mixture. Bake 20-22 minutes or until pastry is deep golden brown.
Remove tarts from oven. Cut each tart into 4 squares. Cut squares diagonally in half, creating 24 triangles. Serve warm.