Unfold and gently roll out one sheet of puff pastry on a lightly flour surface. Using a 3 inch round cookie cutter or top of a glass and cut circles and place on a baking sheet lined with parchment paper. Discard the scrapes. Refrigerate until ready to use.
Using a large skillet, over medium heat, add olive oil and onions, cook for 25 minutes until they are softened, golden in colour and starting to caramelize. Season with a pinch of salt and pepper. Transfer to a plate.
Using the same skillet, over medium-low heat, sauté the sliced bacon until almost crispy, about 3 minutes. Remove from heat and set aside.
Preheat oven 400℉.
Remove the puff pastry from the refrigerator. Using a sharp knife, score a 1/4 inch wide border around each pastry circle. Poke holes with a fork at the center of each tart. Add a tablespoon of onion mixture at the center of each tart, some bacon and crumble goat cheese. Brush with egg wash over the edges and bake for 20-25 minutes until pastry is lightly golden.
Serve warm and garnish with fresh thyme, rosemary if desired and pomegranates. Enjoy!
