1 sheet puff pastry (thawed)
4 thyme sprigs
2 Tbsp extra-virgin olive oil
3 large onions (thinly sliced)
1/3 cup beef stock
Salt and black pepper to taste
Preheat the oven to 200 °C and line a baking sheet with parchment paper. Roll the puff pastry into a roughly 25 x 40 cm rectangle and trim uneven edges. Evenly cut off the outer 2,50 cm of each side of the rectangle in strips; put the puff sheet on the 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. Pierce the interior of the tart shell with a fork to prevent rising; do not pierce the adhered edges. Bake until the outer edges have puffed and are golden in colour; about 15 minutes and set aside.
Heat 2 tablespoons olive oil in a large skillet over medium-low heat, then add onions and thyme sprigs and season well with salt and pepper, to taste. Cook, stirring occasionally, until the onions begin to brown. Add 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 caramelized to a dark golden colour, remove from the heat and discard the leafless thyme sprigs/sticks.
When ready to serve, preheat the oven to 180 °C. Evenly spread the caramelized onions on the cooked pastry shell and heat in the oven until warmed through, 5 to 7 minutes. Remove from oven, to a cutting board and cut into wedges. Arrange on a serving platter and garnish each wedge with a sprig of fresh thyme. Serve immediately and enjoy!
Serves: 4 – 6 servings
Cooks in: 55 minutes
Pairs well with Survivor Chenin Blanc.