Brown the Diced Pancetta in the olive oil with the halved garlic. Remove from the heat, let cool and remove the garlic.
Cut the tomatoes into quarters and hollow them out with a knife so that only the outer flesh remains. Dice.
Lightly season the tomatoes with salt and pepper, add the shallots, a few drops of hot sauce and 2 tablespoons of olive oil to make tomato salsa.
Combine the Diced Pancetta with Black Pepper with the tomato salsa. Add the parsley and mix in half the goat cheese.
Remove the inside from the vol-au-vent shells and set aside for the garnish.
Place the tomato and goat cheese pancetta inside each pastry shell and crumble the other half of the goat cheese over the top*.
*Note: The stuffed mini vol-au-vent shells can be prepared in advance. Stop at this step and refrigerate for a few hours until serving time.
Place the stuffed mini vol-au-vent shells on a baking sheet and cook for approximately 12 minutes or until golden brown. Serving suggestion: top the pastries with the flaky insides removed from the vol-au-vent shells (optional).