Mele con Miele

• 1 17.3 oz package puff pastry, thawed
• 3 tablespoons unsalted butter
• 2 cups thinly sliced yellow onions
• 4 cups 1/4 inch cubed apple cored and peeled, Granny Smith or another tart apple
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 3 tablespoons dry white wine
• 3 teaspoons minced fresh thyme leaves
• 2 teaspoons cinnamon
• 4 ounces Brie cheese
• 4 tablespoons honey

Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly into an 11 X 11 inch square. Using a 6 inch wide saucer, or other round object as a guide, cut 2 circles from puff pastry. Repeat with second pastry sheet to make 4 circles in all. Place pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use. Preheat oven to 425 degrees. Heat butter in a large skillet, over medium to low heat, and add onions. Saute 10-15 minutes, stirring frequently, until onions are limp and there is almost no moisture remaining in skillet. Add salt, pepper, wine and 2 teaspoons of thyme then continue to cook another 10 minutes, until onions are lightly browned then remove from heat. Add apples to skillet and cook another 5-7 minutes, until tender. Using a sharp paring knife, score a 1/4 inch wide border around each pastry circle. Prick pastry inside the score lines with the tines of a fork and place about an ounce of Brie cheese on each round, staying inside scored border. Place 1/4 of onion mixture on each circle, again staying within scored edge. Drizzle one tablespoon of honey over center of each tart and sprinkle with thyme, salt and pepper. Bake 20-25 minutes, until pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.