Stir together first 4 ingredients; set mixture aside.
Unfold pastry sheet; roll into a 10-inch square.
Fit pastry sheet into a 9-inch square metal tart pan, gently pressing onto bottom and up sides.
Bake, on bottom oven rack, at 400° for 20 to 25 minutes or until browned.
Remove from oven.
Press pastry with back of a spoon to flatten.
Spoon onion mixture onto pastry; sprinkle with Parmesan.
Bake 5 more minutes.
Garnish, if desired, and serve immediately.
Notes / Tips / Wine Advice:
If you don’t have a tart pan, unfold pastry sheet onto a lightly greased baking sheet. Bake, on bottom rack, at 400° for 16 to 18 minutes or until puffed and golden. Using a serrated knife, cut a slit around top of pastry, leaving a ½-inch border on all sides. (Do not cut through or to bottom.) Press cut square center to flatten. Spoon onion mixture onto pastry; sprinkle with Parmesan cheese, and bake 5 more minutes.