Ingredients:
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Directions:
Heat the olive oil and butter in a large skillet on medium heat. Add the sliced onions and brown sugar; cook for 15 minutes, stirring often. Add the red wine and increase the heat to medium high. Continue cooking about 10 minutes, until the wine is reduced completely and the onions have the consistency of thick marmalade. Stir in the chopped thyme, season to taste with salt and pepper; remove from heat to cool. Place a large cookie sheet on a rack in the lower third of the oven and preheat to 425 degrees.
Lay out the puff pastry sheet flat on a lightly floured surface. Gently roll the dough to a 10-inch square, dusting with a little flour to avoid sticking. Transfer the dough to a well buttered sheet of aluminum foil. Using a small pastry brush paint a one inch border of the egg mixture around the perimeter of the pastry square. One at a time, fold over each eggwashed edge to create an inch-wide double thickness border around the tart. Using the tines of a fork, lightly prick the dough at ½ inch intervals only in the area inside the border. This will prevent the bottom crust from puffing. Brush the egg mixture over the doubled edge.
Sprinkle ¼ cup of the parmesan evenly over the fork-marked pastry base. Spread the cooled thyme and onion marmalade over the parmesan; scatter the quartered artichoke hearts and chopped olives over the onion marmalade.
Carefully lift the tart by the edges of the foil and slide onto the hot cookie sheet. Bake for 30 minutes in the preheated 425-degree oven until puffy, crisp and golden brown. Garnish with chopped thyme. |
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