Directions

1. Heat oven to 475 F.
2. Place the peppers, cut side down, on a rimmed baking sheet lined with parchment paper.  Place in preheated oven and bake for 40 minutes or until soft and slightly charred. Remove from oven.
3. Once cool enough to handle, peel the skin off the roasted peppers and discard the skin. Cut the peppers into strips.
4. Decrease oven temp to 400 F.
5. In a medium fry pan over medium-low heat, cook the onions in 1 tablespoon of oil for 8 to 10 minutes. Remove from the heat.
6. Unroll the puff pastry on a baking sheet lined with parchment paper. Using a knife, score a border 3/4-inch from the edge of the pastry. Brush the border with the beaten egg.
7. Spoon the peppers and onions onto the pastry, keeping within the border. Place the cheese on top and sprinkle with thyme, then salt and pepper. Drizzle the remaining oil over the top of the filling.  Bake for 15 minutes, until the pastry is puffed up and the cheese is melted.
8. Serve immediately.