Using a frozen puff pastry makes this crowd pleasing tart easy to put together for holiday gatherings - for starters, brunch or an simple meal when you add a salad!
Preheat the oven to 375°F with a rack positioned in the top third of the oven
Cut the bacon slices into 1/2 inch pieces and bake for about 20-30 minutes, until crisp while you prepare the rest of the recipe
Roll out the thawed puff pastry using a lightly flowered rolling pin to the size of 14x10 rectangle. Transfer the rolled puff pastry to the rimmed baking sheet lined with parchment paper. Fold 1/2 inch of the pastry in on all sides and press the edges with a fork, forming a rim. Chill the crust in the fridge while continuing.
Don't forget your bacon in the oven! Once it is crisp - remove from oven and allow to drain on paper towels and INCREASE the oven temperature to 400°F.
In a large bowl whisk the white wine and olive oil. Add the sliced onions and toss to coat.
Heat a large cast iron or enameled skillet to medium. Once hot add onions and stir. Allow to caramelize - about 20 minutes - stirring occasionally,
While the onions cook - in a medium bowl mix the Creme Fraiche, sea salt, black pepper and nutmeg.
Remove the puff pastry sheet from the fridge and spread the creme fraiche mixture evenly to edges of the pressed rim.
Once the onions are golden brown top the creme fraiche with the onion mix and the cooked bacon evenly.
Bake in the preheated 400°F oven in the upper middle third of the oven for 20 - 25 minutes until edges are golden brown and topping in bubbling. Remove from oven and allow to cool - sprinkle with fresh chopped thyme, slice to sizes appropriate for your occasion and enjoy!