Basic tart and pie dough or 1 14 ounce- package all butter puff pastry
2 tablespoons unsalted butter
3 onions, halved and thinly sliced
1/4 cups plus a pinch of sugar
1/2 tablespoon sherry vinegar
114 cups chopped pitted kalamata olives
1 pint cherry organic tomatoes; a mix of colors is nice
1 tablespoon chopped fresh thyme leaves
Kosher salt, to taste
Freshly ground black pepper, to taste.
Preheat oven to 425 degrees. Unfold puff pastry sheet and roll into a 10-inch round; chill, covered, until ready to use.
Melt butter in a large skillet over medium heat.
Add onions and a pinch of sugar and cook, stirring, until onions are golden and caramelized, 15 to 20 minutes.
Add 2 tablespoons water and let cook off, scrape brown bits from bottom of pan.
Transfer onions to a bowl.
In a clean, overproof 9-inch skillet, combine 1/4 cup sugar and 3 tablespoons water. Cook over medium heat.
Swirling pan gently (do not stir) until sugar melts and turns amber, 5 to 10 minutes.
Add vinegar and swirl gently.
Sprinkle olives over caramel. Scatter tomatoes over olives, then sprinkle onions on.
Season with thyme leaves, salt and pepper.
Top with puff pastry round, tucking edges into pan.
Cut several long vents in top of pastry.
