French onion tart

Ingredients:

• 1 sheet frozen puff pastry, thawed in the refrigerator
• 2 tbsp. l. olive oil
• 3 large Vidalia onions (or other sweet onions), thinly sliced
• 4 sprigs of thyme + extra for garnishing the tart
• 1/3 cup beef broth

Preparation:

1. Preheat oven to 200°C. Line a baking sheet with parchment paper.
2. On a work surface, roll out the puff pastry into a sheet approximately 25 x 40 cm. Using a sharp knife, trim any uneven edges to create a perfect rectangle. Trim 2.5 cm wide strips evenly from each side of the rectangle; place the sheet of dough on a baking sheet. Dip your finger in water and run it along the top edges of the rectangle.
3. Place the cut strips of dough along the edges of the pan, pressing gently to adhere. Prick the inside of the dough with a fork to prevent it from puffing up during baking; do not pierce the edges. Bake until the edges are puffed and golden brown, about 15 minutes.
4. In a large skillet, heat 2 tablespoons of olive oil over medium-low heat. Add the onion and thyme sprigs and season generously with salt and pepper. Cook, stirring occasionally, until the onions begin to darken. Add the broth, 1 tablespoon at a time, whenever the pan starts to feel dry, scraping and stirring to remove any browned bits. When the onions are caramelized to a deep golden brown, remove from the heat and discard the bare thyme sprigs (the leaves will fall off during cooking).
5. To serve, preheat the oven to 350°F (175°C). Spread the caramelized onions evenly over the baked puff pastry crust and bake for 5-7 minutes. Remove the tart from the oven, place it on a cutting board, and cut into pieces. Arrange on a serving platter and garnish each piece with a sprig of fresh thyme. Serve immediately and enjoy!