Begin by preparing the cheese and bacon mixture. Turn your oven to 180FAN or about 375 degrees Fahrenheit. Place your bacon strips on a wire rack over a baking sheet and bake until crispy, about 20 minutes. Note: you can put your bacon in the oven before it reaches temperature. I always cook my bacon from a cold oven. I've tried every bacon-cooking method under the sun, and I think that a wire rack over a baking sheet in a cold oven works the best!
While the bacon cooks, if you haven't already, thaw your puff pastry.
Roll your puff pastry sheet out so that it's about 1/4 inch thick; it will end up about an inch longer and wider from where it started. It doesn't need to be perfect, just a bit thinner than it comes prepared so that the pinwheels have a good ratio of pastry to filling, and aren't too pastry - heavy.
When the bacon is done cooking, chop it into small chunks and mix it in a mixing bowl with the boursin and basil. Stir everything to combine thoroughly. It's a thick mixture.
Spread the mixture on the puff pastry sheet. You'll probably have to use your fingers. I pretend it's play-doh with the added bonus of getting to lick my fingers after. Again, this doesn't have to be perfect, just spend a minute or two spreading it out as evenly as you can.
Roll the log as you would a jelly roll. Roll it from the longer side; this gives you more, manageably-sized, pinwheels.
Stick the entire roll in the freezer for half an hour. When it's got about 5 minutes left, preheat your oven to 200FAN, or about 400 degrees Fahrenheit.
Cut the roll in half, and then cut the halves in half until you have 16 similarly sized wheels.
Place the wheels on a parchment-lined baking sheet, about an inch apart from one another, and bake for 15 minutes, until they're golden brown and flaky. Sprinkle parmesan cheese over the top of the hot pinwheels, drizzle with the hot honey and serve with the tomato sauce!
Combine the honey and chili flakes in a small sauce pot and bring the mixture to a simmer. Use hot. Note: I usually make this while the pinwheels are in the oven so that I can use it immediately when the pinwheels come out of the oven.
Add some olive oil to a sauce pot - just enough to coat the bottom of the pot - and turn the heat to medium.
Add the shallots to the pot and cook until the shallots are softened and beginning to get some color, about 5 minutes.
Add the garlic and chili flakes and stir. Cook another 2 minutes.
Add the tomatoes and their juice and break up the larger chunks of tomatoes with your stirring spoon.
Simmer the sauce for 5 minutes.
Add the sauce to a blender and blend until the sauce is liquified, about 20-30 seconds. Note: you dont have to blend the sauce, but I prefer a very dippable sauce, and sometimes chunky sauces make dipping tougher than it needs to be. If you like chunkier dipping sauces, don't worry about this step!
Return the sauce to the pan and stir in salt and pepper, to taste. Serve hot. Note: I usually prepare the sauce for this appetizer while the pastry dough is chilling, which gives it time to simmer and develop nice flavor.