Carmelized Onion & Apple Tart

Puffed Pastry
2-3 large sweet onions
1-2 medium sized apples (I use Granny Smith's)
Fresh or dried thyme
Olive Oil
1 tbsp butter
Fontina cheese, shredded

This makes enough for two tart (two sheets of puffed pastry per box).

Slice onions and had to a saute pan with olive oil in butter. Cook over medium heat, add salt and pepper to your liking. Peel and thinly slice the apples (same size as the onions) and add to the pan. Add thyme (use more if using fresh). Saute until golden (about 45 minutes). I typically make the mixture ahead of time and keep in the fridge until I'm ready to bake.

Thaw the sheets of puffed pastry (just a few minutes) and roll out to flatten on a baking sheet. Spread the onion and apple mixture over the puffed pastry and sprinkle the shredded fontina over the top. Bake at 350 for 20-30 minutes or until evenly golden brown. I cut in bit size squares to serve.