An onion tart isn’t an easy thing for me to quantify, since I generally just wait until I have a baseball-sized mass of puff pastry scraps in my freezer, then make one. I’ll give it a try though.
About 10 ounces puff pastry
About one cup caramelized onions (see recipe under the Components menu)
1-2 tablespoons vegetable oil
1-2 tablespoons cream or crème fraîche
2-3 ounces thick cut bacon, cubed
Preheat oven to 375. Blanch bacon for one minute in boiling water and cool. Roll the pastry out into a thin circle, remove to a baking sheet lined with parchment paper, and “dock” it with a fork (i.e. punch holes all over it). When oven is hot, stir the cream or crème fraîche into the onions and spread thinly over the dough circle. Sprinkle on bacon. Bake for 20-30 minutes until the dough is puffy around the edges and golden brown. Optionally, finish by employing a blowtorch to crisp the top. Serve immediately.