Take Me Back To Seville Tart

• 1/2 small to medium red onion, sliced thin
• 1 sprig of thyme
• 1 tablespoon olive oil
• 1 teaspoon balsamic vinegar
• salt and freshly ground pepper to taste
• 1 sheet frozen puff pastry (14 ounce package, preferably Dufour) thawed per package instructions
• 3 tablespoons fig spread such as Dalmatia
• 3 ounces serrano ham or proscuitto
• 4 ounces manchego cheese, sliced thin
• 2-3 tablespoons chopped toasted walnuts, to taste

1. Over medium low heat, saute onion, sprig of thyme, and olive oil for 7-10 minutes, stirring constantly, until lightly golden. Add balsamic vinegar and stir to coat for 1 minute. Remove thyme sprig and season onions with salt and freshly ground pepper to taste.
2. Preheat oven to 400 degrees. To assemble tart: on a lightly floured surface, roll out the pastry sheet to 11 x 14 inches. Using a sharp knife, cut 1 inch strips from the edge of each side. Transfer puff pastry rectangle to greased baking sheet or parchment paper covered baking sheet. Neatly brush a 1 inch wide border of beaten egg along the edge of the puff pastry rectangle. Top with corresponding strips of dough, pressing gently to adhere. Cut off any excess border.
3. Using a fork, poke holes in the bottom of the rectangle at 1/2 inch intervals. Bake crust for 10 minutes.
4. Reduce oven temperature to 375 degrees. Remove crust from the oven and spread evenly with fig spread. Cover with prosciutto, followed by manchego slices. Top with onions, then sprinkle evenly with toasted walnuts.
5. Return tart to oven and bake for 25-35 minutes or until golden. Garnish with fresh thyme sprigs if desired.

red onion, thyme, olive oil, balsamic vinegar, salt, pastry, serrano ham, manchego cheese, walnuts

Taken from food52.com/recipes/10309-take-me-back-to-seville-tart (may not work)