Here is a recipe that has appeared before on this blog but it was way back last January. And no list of seasonal canapé recipes would be complete without these wonderful, flavourful, easy-to-do-ahead, straight forward tartlets.I make these tarts a lot. I make them in large sheets to take to a potluck where I then cut them into medium squares. I make them into 5 inch rounds and top each one with a micro green salad that has been lightly tossed with a truffle vinaigrette and serve them as a first course at a multi course dinner party. And I make them as these delightful little two bite squares.

I will often roll out the puff pastry the day before, cut it into the squares using a pizza cutter, place them on a sheet pan lined with parchment and then into the freezer they go. You can also get a jump on things by cutting the bacon, slicing the onions and grating the cheese the day before. They can be assembled in the morning of the day they will be served, wrapped and refrigerated until needed. Pop them in the oven just before your guests arrive and they will fill your house with the rich scent of bacon and cheese.

These also travel well so they are a great choice if you are asked to bring an appetizers/hors d’oeuvre to a party. You can always skip the bacon and add more cheese and onions to transport these into vegetarian friendly territory.

Wine/Beer Pairing: German-style lager beer and for wine I love to serve these with an Alsatian Pinot Gris. A nice choice would be:
Pfaffenheim Pinot Gris, 2007
Alsace, France 13% alcohol $19.99