Onion and Roasted Red Pepper Tart

1 prepared tart crust
1 tablespoon olive oil
6 cups vertically sliced onion
1 teaspoon sea salt
3 thyme sprigs
3 garlic cloves, minced
2 bay leaves
3 large red bell peppers
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh thyme
Thyme sprigs (optional)

Heat 1 tablespoon oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion, and cook for 5 minutes, stirring frequently. Stir in 1 teaspoon salt, thyme sprigs, garlic, and bay leaves; cook for 15 minutes or until deep golden brown, stirring frequently. Remove from heat. Discard thyme sprigs and bay leaves.

Prepare broiler.

While onion is cooking, cut bell peppers in half lengthwise, discarding seeds and membranes. Place the pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand for 15 minutes. Peel and coarsely chop.

Preheat oven to 425?.

Roll the dough into a 12 x 8-inch rectangle. Place the dough on a baking sheet coated with cooking spray. Top with the onion mixture and the chopped bell pepper. Sprinkle with black pepper. Bake at 425? for 25 minutes or until the crust is golden brown. Cool slightly. Sprinkle with chopped thyme. Cut into 8 squares, and cut each square in half diagonally. Garnish with thyme sprigs, if desired.
Adapted from Cooking Light