Slowly cooking sweet onions until golden creates a sophisticated filling between the flaky puff pastry crust and the smooth Gruyère and Parmesan cheese topping.  A splash of balsamic vinegar is a great finishing touch.  Think about doubling the recipe because a box of puff pastry has two sheets and you could freeze one tart.

Ingredients:

• 2 Tab vegetable oil
• 1 large sweet onion, thinly sliced
• 2 Tab flour
• 1/2 of a 17.3-ounce package puff pastry sheets, thawed overnight in the fridge
• 1 1/2 cup shredded Gruyère cheese or Swiss cheese (about 6 ounces)
• 1/2 lb bacon, diced and cooked
• 1 Tab chives, chopped
• balsamic vinegar (optional)

Directions:

1. Heat the oven to 400°.
2. Line a baking sheet with parchment paper.
3. Heat the oil in a 12-inch skillet over medium heat.
4. Add the onion and cook for 15 minutes or until well browned, stirring often.
5. Remove the skillet from the heat and let cool to room temperature.
6. Sprinkle the work surface with flour.
7. Unfold the pastry sheet on the work surface.
8. Roll the pastry sheet into a 12-inch square. Place the pastry onto the baking sheet.
9. Brush the edges of the pastry with water.
10. Fold over the edges 1/2 inch on all sides.
11. Crimp with a fork to form a rim.
12. Prick the center of the pastry thoroughly with a fork.
13. Spread the onion mixture on the pastry to the rim.
14. Sprinkle with bacon, then the cheeses and chives.
15. Bake for 20 minutes or until the pastry is golden brown.
16. Let the pastry cool on the baking sheet on a wire rack for 5 minutes.
17. Cut into 2×2-inch rectangles.
18. Serve warm.

Serves:  12

Source:  Based on a recipe from Pretty Smith Winery