Honey~Roasted Onion Tart

I like just about anything made with puff pastry.  Let me just say this, you need to like onions for this recipe.  The sweetness of the onions roasted with honey and wine are a great balance to the savory bacon and the tart creme fraiche.  Top it off with fresh thyme, so good.  This would be good made with the puff pastry shells, as well.  You'd have a more crust to filling ratio, which I would like.

1 sheet frozen puff pastry (half a 17.3 oz package), thawed
4 slices bacon, diced
1/4 cup honey
1/4 cup dry white wine
2 large sweet yellow onions (about 1 1/2 pounds), cut into 1/4~inch thick rings
nonstick cooking spray
3/4 cup creme fraiche
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly ground nutmeg
1 1/2 teaspoon fresh thyme

Position rack in top third of oven and preheat oven to 375 degrees.  Using a lightly floured rolling pin, roll out puff pastry on lightly floured surface to 14x10 inch rectangle.  Fold 1/2 inch of pastry edges in toward center on all sides, forming 13x9 inch rectangle.  Transfer pastry to a large rimmed baking sheet.  Press firmly on pastry edges with a fork to form rim.  Chill crust.

Cook bacon in a small skillet over medium heat until brown and crisp. Transfer to paper towels to drain.  Reserve 1 tablespoon bacon drippings from skillet.  Whisk honey, wine, and reserved tablespoon bacon drippings in a large bowl.  Add onions; toss to coat.  Spray another large rimmed baking sheet with cooking spray (*see note at bottom of recipe).  Spread onion mixture in an even layer on sheet.  Roast 30 minutes.  Turn onions over, allowing rings to separate.  Roast until onions are caramelized, turning often for even browning, another 30 minutes.  Remove from oven; cool onions slightly.

Increase oven temperature to 400 degrees.  Mix creme fraiche, sea salt, black pepper, and nutmeg in a small bowl.  Using an offset spatula, spread creme fraiche over crust to folded edge.  Arrange onions on top of creme.  Sprinkle with bacon.  Bake tart until crust is light golden brown and topping is bubbling, 20~25 minutes.  Sprinkle with thyme and serve.

* I have a nonstick cookie sheet I use specifically for roasting.  The pans can turn dark and take a beating.  It may look like the honey is burning and ruining the pan.  Put it under water and use your muscles.  It should be fine, but just in case set aside a pan for that kind of cooking.