Ingredients:
1 sheet frozen puff pastry, thawed
3 bacon slices, cut into ½ inch pieces
¼ cup honey
¼ cup dry white wine
2 large sweet yellow onions, cut into ¼” rounds
¾ cup sour cream
1/8 teaspoon nutmeg
1 teaspoon fresh thyme leaves
Salt & Pepper, to taste
Instructions:
Preheat oven to 425 degrees.
Using a lightly floured rolling pin, roll our puff pastry on a lightly floured surface to a 14 x 10 rectangle. Fold ½ inch of pastry edges in toward the center on all sides, forming 13 x 9 inch rectangle. Transfer pastry to a baking sheet. Press firmly on pastry edges with fork to form rim. Chill crust.
Cook bacon in a small skillet over medium heat until brown and crisp. Transfer to paper towels and drain. Reserve 1 tablespoon bacon drippings from skillet.
Whisk honey, wine and reserved 1 tablespoon bacon drippings in a large bowl. Add onions; toss to coat. Coat another baking sheet with oil or nonstick spray. Spread onion mixture in an even layer on sheet. Roast 30 minutes or until onions are caramelized. Remove from oven, cool onions slightly.
Mix sour cream, salt, pepper and nutmeg in a small bowl. Using a spatula, spread sour cream mixture over crust to the folded edge. Arrange onions on top of sour cream. Sprinkle with bacon. Bake tart until crust is a light golden brown and topping is bubbling, 20 to 25 minutes. Sprinkle with thyme and enjoy!