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Preheat the oven to 350°F (180°C).
Cut the onions into wedges from the roots to the stems. Melt the butter in a 9-inch (23 cm) heavy oven-proof cast-iron skillet. Add the onions and fry over a medium heat for about 5 minutes, turning from time to time until just beginning to brown.
Add the honey, balsamic vinegar, and cook for a further 5 minutes, moving and shaking the pan occasionally so the onions do not stick to the pan. Arrange the onions so they make a pretty pattern, remembering you will be inverting the tart. Add the thyme stems and season well.
Roll out the pastry into a circle slightly larger than the diameter of the frying pan. Lift the pastry over the onions and tuck down the sides of the pan. Make two small slits for the steam to escape.
Bake for 20 to 25 minutes until the pastry is well risen. Leave to stand for five minutes. Cover the pan with a plate, invert, then remove the pan leaving the tart now on the plate.
Crumble goat cheese on top and finish with arugula dressed with olive oil