Honey-Roasted Onion Tart

• 1 sheet (half of 17.3 oz. package) frozen puff pastry, thawed
• ¼ cup dry white wine
• ¼ cup honey
• ½ tsp. fine sea salt
• ⅛ tsp. freshly grated nutmeg
• Nonstick vegetable oil spray
• 2 large (about 1½ lbs.) yellow sweet onions, cut into ¼-inch thick rounds
• 1 tsp. fresh thyme leaves
• ¾ cup crème fraîche
• 3 slices bacon, cut crosswise into ½-inch pieces

Position rack in top third of oven and preheat to 375°F. Using lightly floured rolling pin roll out puff pastry on lightly floured surface to 14x10-inch rectangle. Fold ½ inch of pastry edges in toward center on all sides, forming a 13x9-inch rectangle. Transfer pastry to large rimmed baking sheet. Press firmly on pastry edges with fork to form rim. Chill crust.

Cook bacon in small skillet over medium heat until brown and crisp. Transfer to paper towels to drain. Reserve 1 Tbs. bacon drippings from skillet. Whisk honey, wine, and reserved 1 Tbs. bacon drippings in large bowl. Add onions; toss to coat. Line another large rimmed baking sheet with heavy duty aluminum foil and coat with nonstick spray. Spread onion mixture in even layer on sheet. Roast 30 minutes. Turn onions over, allowing rings to separate. Roast until onions are caramelized (30 to 45 minutes), turning often for even browning, and piling together in the center of the baking sheet once they are completely soft and beginning to brown. Remove from oven; cool onions slightly.

Increase oven temperature to 400° F. Mix crème fraîche, sea salt, ¼ tsp. black pepper, and nutmeg in small bowl. Using offset spatula, spread crème fraîche over crust to folded edge. Arrange onions atop crème fraîche. Sprinkle with bacon. Bake tart until crust is light golden brown and topping is bubbling, 20 to 25 minutes. Sprinkle with thyme and serve.