If you haven’t been to Kevin of Closet Cooking‘s blog, you must do so immediately after you read this post. He produces the most innovative recipes, accompanied by fantastic photos. Oh yeah, and he’s a fellow Canadian. However, he is from the eastern side of Canada, where they tend to end many of the sentences with “eh”. Ah well, we’ll forgive him for that. Big of me, isn’t it? I’m sure he has a few western Canada barbs he could send my way.
Heat 1 tbsp extra-virgin olive oil in a large skillet over medium-high heat. Add the onions and 1/2 tsp kosher salt.
Saute the onions, stirring occasionally, until the onions are tender and lightly browned. This will take about 6-8 minutes.
Roll one sheet of defrosted puff pastry into a 16 x 10 inch rectangle. Spray a baking sheet lightly with cooking spray and place the puff pastry on the sheet. Using a small, sharp knife, lightly score a 1/2-inch border around the outside of the puff pastry rectangle.