1. Start by heating the olive oil (or butter) in a large skillet over medium-low heat. Add the sliced onions, sprinkle with a pinch of salt and the sugar, and stir to coat. This part takes patience—let the onions cook slowly for about 30 to 40 minutes, stirring occasionally, until they’re deeply golden and sweet. Trust me, this step is worth every minute.
2. While the onions caramelize, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
3. Roll out the thawed puff pastry on a lightly floured surface to smooth creases and create an even 9×9 inch square. Cut the pastry into six equal rectangles or squares, depending on your preferred tart size.
4. Use a sharp knife to score a border around each square (about 1/2 inch from the edge), being careful not to cut all the way through. This will help the edges puff up nicely.
5. Spread a thin layer of goat cheese inside each scored section. Don’t overdo it—just enough to cover the base.
6. Spoon a generous amount of caramelized onions over the goat cheese, then sprinkle with Parmesan and fresh thyme leaves.
7. Brush the edges of the pastry with the beaten egg to give them a beautiful golden shine as they bake.
8. Place the tarts on your prepared baking sheet and bake for 15 to 18 minutes, or until the pastry is puffed and golden brown.
9. Remove from the oven and let cool slightly. For a special touch, drizzle with a little honey or balsamic reduction before serving.

One thing I’ve learned from my kitchen adventures is that caramelizing onions requires patience but pays off big time. In my early days cooking with the kids underfoot, I’d set a timer and sit with my youngest on my lap while the onions did their thing. It’s a little moment of calm in the chaos—and good food always comes from those moments.