Serves about 48
Wine Pairing: Tournant RosÃ©
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
3 bacon slices, cut crosswise into 1/2-inch pieces
Â¼ cup honey
Â¼ cup dry white wine
2 large sweet yellow onions (about 1 1/2 pounds), cut into 1/4-inch-thick rounds
Â¾ cup crÃ¨me fraÃ®che
Â½ teaspoon fine sea salt
1/8 teaspoon freshly grated nutmeg
1 teaspoon fresh thyme leaves
1 pint fresh figs (or 5 fresh plums)
Position rack in top third of oven and preheat to 375Â°F. Using lightly floured rolling pin, roll out puff pastry on lightly floured surface to 14×10-inch rectangle. Fold Â½ inch of pastry edges in toward center on all sides, forming 13 x 9-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 tablespoon bacon drippings from skillet.
Whisk honey, wine, and reserved 1 tablespoon bacon drippings in large bowl. Add onions; toss to coat. Coat another large rimmed baking sheet 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, turning often for even browning, 30 to 45 minutes. Remove from oven; cool onions slightly.
Increase oven temperature to 400Â°F. Mix crÃ¨me fraÃ®che, sea salt, Â¼ teaspoon black pepper, and nutmeg in small bowl. Using offset spatula, spread crÃ¨me fraÃ®che over crust to folded edge. Arrange onions atop crÃ¨me fraÃ®che. Sprinkle with bacon. Bake tart until crust is light golden brown and topping is bubbling, 20 to 25 minutes. Sprinkle with thyme and cut into small squares (6 row and 8 columns). Slice figs (or plums) thinly and place one sliver on top of each square to serve.