Easy French Onion Tart

Directions

Preheat the oven to 400℉ (200℃).

Line a baking sheet with parchment paper.

On a work surface or cutting board, roll the puff pastry into a roughly 10 by 16-inch rectangle.

With a sharp knife, trim off uneven edges to make a perfect rectangle.

Evenly cut off the outer 1 inch of each side of the rectangle into strip, place on the prepared baking sheet.

Dip your finger in water and run around the top edges of the rectangle and replace the removed strips of pastry along the edges of the sheet, pressing lightly to adhere.

With a fork, pierce the interior of the tart shell to prevent rising, do not pierce the adhered edges.

Bake until the outer edges have puffed and are golden in color; 14 to 16 minutes. Set aside.

Add 2 tablespoons olive oil in a large skillet over medium-low heat.

Stir in onions and thyme sprigs and season well with salt and pepper.

Cook, stirring occasionally, until the onions start to brown.

Pour in the stock, a tablespoon at a time, as the pan gets dry, scraping and stirring the brown bits that are stuck to the bottom of the pan.

When the onions are caramelize and color turns into dark and golden, remove from the heat and discard the leafless thyme sprigs.

When ready to serve, preheat the oven to 350℉ (180℃).

Evenly spread the caramelized onions on the cooked pastry shell and bake in the oven until heat through, about 6 minutes.

Transfer onto a cutting board and slice into wedges.

Place on a serving platter and garnish each wedge with a sprig of fresh thyme.

Serve warm.