Sweet Onion Puff Pastry Tart is a simple but exquisite lunch or brunch tart. Cut it into appetizer squares. This dish is great with Vidalia, Maui, or generic sweet onions.
– 1/2 cup mayonnaise – 1/4 tsp onion salt – fresh cracked black pepper, to taste – 3/4 cup shredded sharp white cheddar cheese – 1 sheet frozen puff pastry – 1 medium sweet onion, peeled and sliced into very thin rings, I use my mandoline slicer set at 1/8 inch – 1 Tbsp olive oil, for brushing – a few sprigs fresh thyme for serving
Preheat oven to 400F and line a large baking sheet with parchment. Mayo, onion salt, pepper, and cheese should be mixed. Set aside.
Carefully roll out the puff pastry to 2 inches longer and 1 inch broader. You want to thin puff pastry, which is previously rolled.
Create a frame by scoring the pastry's outside 1/2 inch from the edge with a sharp knife. Pierce the pastry numerous times inside your frame with a fork.
Oven-bake puff pastry for 10 minutes. OK middle puffing. Fork-deflate the dough's middle after baking, then spread mayo over the rectangle inside the scored lines.
Brush liberally with olive oil and top with thinly sliced onion (you may not need all your slices, depending on onion size).
Return to the oven and bake for 25–30 minutes until the pastry is golden brown. Add fresh thyme leaves to the tart and serve warm.