INGREDIENTS

1 sheet frozen puff pastry, thawed at room temperature for 40 minutes
1 1/2 T olive oil
1 large (or 2 medium) onion(s)
1/2 t kosher salt
3/4 t brown sugar
2 t Herbes de Provence
Fresh ground pepper
1 egg yolk

METHOD

Preheat the oven to 400˚.

Peel and halve the onion, and slice thinly (about 1/8 inch thick).

Add the olive oil to a non-stick skillet over medium heat. Add the sliced onions, salt, brown sugar, Herbes de Provence and Fresh ground pepper to taste. Cook until the onions turn golden brown, stirring occasionally.

While the onions are cooking, place the pastry dough on parchment paper on a cookie sheet. Pinch about 3/4 inch of the edge of the dough with a fork and brush the pinched area with the egg yolk. Stab the dough several times with the prongs of a fork.

Spread the cooked onions over the center of the dough, out to the point where the pastry has been brushed with egg yolk. Bake for 30 minutes.


VARIATIONS:

Prior to baking, sprinkle some Feta cheese or a few halved cherry tomatoes on top. Or, after the tart comes out of the oven, lay some slices of fresh figs on top.