Ingredients
6 bacon strips, chopped2 large onions, finely chopped3 shallots, thinly sliced1/2 teaspoon sugar1/2 cup white wine2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme2 garlic cloves, minced1/4 teaspoon pepper1 sheet frozen puff pastry, thawed1 large egg white, beaten1 log (4 ounces) fresh goat cheese, cut into 12 slices
Preparation
Preheat oven to 400°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 teaspoons in pan. Add onions, shallots and sugar to drippings; cook and stir over medium heat until vegetables are golden brown, 15-20 minutes.
Add wine, stirring to loosen browned bits from pan. Stir in thyme, garlic and pepper. Cook, uncovered, until liquid is evaporated, 2-3 minutes. Stir in bacon.
On a lightly floured surface, unfold puff pastry. Cut into three 9x3-in. rectangles. Transfer to a parchment-lined baking sheet. Brush dough with egg white; top with onion mixture and goat cheese. Bake until golden brown, 16-20 minutes. Cut each rectangle into 4 appetizers. Garnish with additional thyme if desired.
