Remove the puff pastry from the box and follow the package directions for thawing, generally about 40-45 minutes resting time.
Heat 1 tablespoon oil in a medium heavy bottomed skillet or saucepan over medium heat. Once the oil is hot, add the sliced onions, and cook until they are deep brown in color, stirring often, about 15-20 minutes.
While the onions cook, mix goat cheese and cream in a small bowl, stirring until well combined. Set aside.
Preheat oven to 375° F.
Once the puff pastry has thawed, carefully unfold the pastry. Use a rolling pin to roll the sheet out to even thickness. Place the puff pastry on a parchment or Silpat lined baking or cookie sheet.
Spread remaining 1 tablespoon olive oil over the puff pastry.
Spread the onions over the pastry.
Fold over the edges of the puff pastry, about ¼ inch, and then fold them over again, so you have a thicker edge like a pizza.
Spread the goat cheese mixture evenly over the top of the onions.
Bake the tart for 15-20 minutes, or until the pastry is golden brown, and the cheese is toasty. Garnish with fresh thyme leaves. Serve in slices or squares.
Can be served hot or at room temperature.
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