Onion Tart

3 tablespoons extra-virgin olive oil, plus more for drizzling ( I would suggest 1 tablespoon )

2 tablespoons unsalted butter ( I would suggest 1 tablespoon )

3 1/2 ounces bacon, cut into lardons or diced

1 pound onions, thinly sliced ( I used 3 onions )

Fine sea salt and freshly ground black pepper

1 tablespoon honey

1 tablespoon balsamic vinegar

A few sprigs of fresh thyme

All-purpose flour for rolling the dough

8 ounces puff pastry, homemade or store-bought

Heat the olive oil and butter in a large saute pan over medium-high heat. Add the bacon and fry until browned, about 3 minutes. Lower the heat to medium-low, add the onions, season with salt and pepper, and cook, stirring occasionally, until tender and golden brown, about 15 minutes.

Add the honey, balsamic vinegar, and thyme, increase the heat to high, and boil to reduce for 2 to 3 minutes. Take off the heat and set aside to cool.

Preheat the oven to 400 degrees F.

On a lightly floured surface, roll out the dough 1/8-inch thick. Line a 10-inch tart pan with the pastry and prick the bottom several times with a fork. Trim the edges. Scoop the onion mixture into the tart shell. ( Place on baking sheet ). Bake until the pastry is crisp and golden, about 20 minutes. Let cool for 5 minutes before drizzling with olive oil ( If needed ) and serving.