Caramelized Carrot and Onion Tart - Farm Monitor

Ingredients

• 1 sheet frozen puff pastry, thawed in refrigerator overnight
• 1 egg, beaten with 1 Tbsp of water
• 1 Tbsp Olive oil + extra for drizzling
• ½ lb large carrots, sliced into ¼” rounds
• ¾ tsp Kosher salt, divided
• 3 Tbsp vegetable broth, divided
• 2 Tbsp butter
• 2 onions, thinly sliced into half moon shapes
• ¼ tsp black pepper
• 1 cup freshly grated parmesan cheese
• ¼ cup fresh chopped parsley