This is one of my favorite appetizers. Its not too much prep work, and it gives you a lot of down time while everything cooks for you to prep your dinner or straighten up before a dinner party. The flavors in this dish work together so well that almost any guest will be impressed with your use of flavors! YUM YUM!
What you'll need:
1 sheetsheet frozen puff pastry (half of 17.3-ounce package), thawed
1/4cup white wine
2large sweet yellow onions cut into 1/4-inch-thick rounds
3/4cupcrème fraîche (you can use sour cream to substitute)
1/4 teaspoon black pepper
1teaspoonfresh thyme leaves (you can use dry if you can't get fresh)
Preheat oven to 375°F. Using lightly floured rolling pin, roll out puff pastry on lightly floured surface to 14x10-inch rectangle. Pastry will be very thin but still manageable. Transfer dough to large cooking sheet that has been lightly floured. Fold 1/2 inch of pastry edges in toward center on all sides. Press firmly on pastry edges with fork to form rim. Chill crust in refrigerator.
Cook bacon in small skillet over medium heat until brown and crisp. Transfer to paper towels to drain. Reserve 1 tablespoon bacon drippings from skillet. Whisk honey, wine, and reserved 1 tablespoon bacon drippings in large bowl. Add onions; toss to coat. Line another large baking sheet with tin foil. Spread onion mixture in even layer on sheet. Roast 30 minutes or until lightly browned and translucent. Turn onions over, allowing rings to separate. Roast until onions are caramelized, turning often for even browning, 30 to 45 minutes. Remove from oven; cool onions slightly.
Increase oven temperature to 400°F. Mix crème fraîche, sea salt, black pepper, and nutmeg in small bowl. Using spatula, spread crème fraîche mixture over crust to folded edge. Arrange onions atop crème fraîche. Sprinkle with bacon. Bake tart until crust is light golden brown and topping is bubbling, 20 to 25 minutes. Sprinkle with thyme. Cut into little squares and transfer to a serving plater.