• Step 1

  Make caramelized onions: Add oil, onion slices, and salt to pan on MED. Stir to combine; spread onions evenly over pan bottom. Cook, stirring occasionally, 10 min, re-spreading onions after stirring to keep onion layer fairly even.

• Step 2

  Reduce heat to MED-LOW. Cook onions 50-60 min, stirring occasionally, until onions start sticking to the pan. Cook, stirring, 20-25 additional min, as onions brown, scraping browned bits off bottom of pan.

• Step 3

  Remove pan from heat 5 min; stir onions. Set aside 3/4 cup onions; transfer remaining onions to storage container.

• Step 4

  Preheat oven to 400 degrees. Cook bacon in large skillet on MED about 8 min, until done but not crispy. Drain on paper towels; set aside.

• Step 5

  Make custard: Puree cottage cheese, eggs, flour, salt and fresh cracked pepper in food processor or blender until smooth. Refrigerate until ready to use.

• Step 6

  Place pastry sheet on parchment paper-lined large baking sheet, smoothing any wrinkles with your hands. Chill at least 1 hour. Spread custard evenly on chilled pastry sheet to 1/4-inch of edge. Sprinkle evenly with cheese, onions, bacon, and thyme. Season with pepper.

• Step 7

  Bake 30-35 min. Let sit 5 min after baking to "set" before cutting.

• Step 8

  Cut tart into about 2-inch square pieces and then diagonally in half using a pizza cutter.

• Caramelized onions may be kept in the refrigerator for up to 3 days in a tightly covered container or freeze for later use.

Note: When servings & ingredients are modified, nutrition & directions may vary.