For savory tarts:
Preheat the oven to 400F. Line a baking sheet with parchment paper.

On a lightly floured surface, roll the puff pastry out in all directions until it is ¼ inch thick. Cut out 20 rounds of dough with a 1 ¼-inch cookie cutter.Place the rounds on the prepared baking sheet, and place a wire rack over them (this will keep the rounds even and prevent them from rising too high). Bake for 20 minutes, or until light golden brown. Remove from the oven, take off the wire rack, and let the rounds cool on the baking sheet.

Mix the vinegar and hone together in a small bowl (to make it easier to mix, warm the honey by putting it in the microwave for 20 seconds). Heat the olive oil in a sauté´ pan over medium-high heat. Season the eggplant slices with salt and pepper. Add the honey mixture to the pan and cook to reduce it slightly, about 2 minutes.

Place the goat cheese, parsley, and chopped basil in the bowl of a food processor. Process until everything is well incorporated and the cheese takes a nice bright green color. Fill a plastic pastry bag or resealable plastic bag with the cheese mixture and cut a ¼-inch opening in its tip or corner.

Spoon 1 teaspoon tomato chutney* onto the center of each puff pastry round. Place 1 eggplant slice on top of the chutney, and pipe a dime-size amount of the cheese mixture over the eggplant. Garnish with a basil leaf. Arrange on a platter, and serve at room temperature.

For tomato chutney:
Heat the olive oil in a pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the chopped tomatoes, cinnamon stick, lemongrass, and ginger, and bring to a simmer. Reduce the heat to low and cool slowly, stirring often, for approximately 2 hours, or until the tomatoes thicken to a paste like consistency. Mix in the rice vinegar, and the elderflower syrup if using, and season with salt and pepper. Remove from the heat and let cool. When the chutney has cooled, add the chopped parsley.