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Le Tarte
Le Crème Specíale
Prep the onions into quarters (or into six if the onions are large).
Cut the puff pastry into a ring.
Spread the soft butter onto the pan, sprinkle the sugar on top, and finish with the vinegar.
Arrange the onion segments in the pan in a spiral, and place the cut-out pastry on top, tucking in the sides.
Place on the stove, rotating the pan 90° every 5 minutes for 20 minutes (or until you start to see caramel forming around the edges).
Transfer to the oven at 170°C for 20 minutes.
Turn out and finish with Maldon salt and picked thyme.
For the crème fraîche: In a bowl, whisk everything except the lemon until stiff peaks form.
Add the lemon zest, juice, salt, and pepper, then check with a senior for seasoning.
Spoon on top of the warm tart.