Prep Time: 15 minutes
Cook Time: 45 minutes
2 tbsp. olive oil
2 onions, sliced
¼ tsp. salt
½ package (450 g) puff pastry, thawed but cold
2 ripe peaches, cored, peeled and sliced
2 tbsp. granulated sugar
1 tsp. cornstarch
2 oz. (60 g) Brie cheese, diced
2 thyme sprigs
In a skillet, heat oil over medium heat; add onions and sprinkle with salt. Cook, stirring, for 15-20 minutes or until onions are tender and caramelized; let cool.
On lightly floured surface, unroll pastry. Transfer to parchment paper-lined baking sheet. Prick all over with fork; refrigerate until ready to use.
Spread onions over top of pastry, leaving 2-inch (5 cm) border all around.
In bowl, toss together peaches, sugar and cornstarch; arrange over top of onions. Scatter Brie over peaches; place thyme on top.
Bake in 425°F (220°C) oven for 20-25 minutes or until pastry is golden, peaches are tender and juices are bubbling.