Savory Tarts with Goats Cheese and Onion Confit

Sometimes, you get hit with a sudden burst of inspiration. That happened to me not too long ago when I was preparing an intimate dinner-for-two. I had a stew slowly simmering away on the stove and I wanted to make a small appetizer that Hans and I could enjoy with a glass of wine while the stew finished cooking. There wasn't much in the fridge. Just some salad, a few slices of bacon and a little goats cheese. A look in the freezer and in the pantry gave me an idea though. I had puff pastry and I had a jar of onion confit that I had purchased in the south of France back in July.
Aha! I would make little, savory tarts! And I would serve them on a bed of salad dressed with something sweet to round off all those magnificent flavors! I came up with the following recipe, but for a dinner party recently, I changed it to include my own onion confit and pancetta instead of bacon. That's part of the beauty of this recipe. As long as you keep the flavors of the main ingredients in mind, you can change it around however you like!

Here goes:

Savory Tarts with Goats Cheese and Onion ConfitServes 2 (multiply recipe as needed)2 small square sheets of puff pastry2 thin slices bacon or pancetta2 tbsps onion confit of choicea bit of soft, creamy goats cheesea little milk, to brush the tarts witha few handfuls of mixed salad leavesvincotto, or crema di balsamico, to drizzlePreheat oven to 220C and allow the sheets of puff pastry to thaw. Put a slice of bacon on each sheet and follow with the onion confit and the goats cheese. Bring the four corners in to the center and brush with a little milk. Bake the tarts for approximately 10 minutes or until golden. Serve the warm tarts on a bed of salad drizzled with sweet vincotto. Delicious with a dry white or a fragrant rosé.