Mini French Onion Tarts

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 1 frozen puff pastry sheet, thawed (from a 17-ounce package)
• 3 tablespoons olive oil (can use vegetable oil also)
• 1 large onion (halved and cut crosswise into about 1/8-inch slices)
• 1/2 teaspoon salt
• pepper
• 4 anchovy fillets (patted dry and finely chopped)
• 1 pinch dried thyme (rubbed between fingers)
• 1/4 cup kalamata olive, pitted and very thinly sliced (can use other black olives but kalamata is best)

Recipe

• 1 set oven to 400°f.
• 2 roll out puff pastry on a lightly floured surface into an about 12-1/2-inch square.
• 3 trim edges to form an exact 12-inch square.
• 4 prick sheet all over with a fork.
• 5 cut into 36 (2-inch) squares, and transfer to two buttered large baking sheets (arranging about 2-inches apart).
• 6 bake two at a time if you have a convection oven, if not bake one at a time for 12-15 minutes, or until puffed and golden brown.
• 7 transfer the baked squares to a rack and cool until just warm .
• 8 heat oil in a skillet over medium heat until hot but not smoking.
• 9 cook onion with salt and pepper, stirring occasionally until golden brown (about 15-20 minutes).
• 10 stir in anchovies (you can add in more anchovies if you desired) and pinch dried thyme; stir to combine; remove from heat, cover with foil to keep warm (if you are making this a day in advance, cover and refrigerate).
• 11 lightly brush tops of pastry with olive oil.
• 12 make a small indentation in the center of each square with you larger finger.
• 13 top each hole with about 1 teaspoon onion mixture and then a few olive slivers.
• 14 serve on a platter.