Mini French Onion Tarts

1. 1

   Set oven to 400u00b0F.

2. 2

   Roll out puff pastry on a lightly floured surface into an about 12-1/2-inch square.

3. 3

   Trim edges to form an exact 12-inch square.

4. 4

   Prick sheet all over with a fork.

5. 5

   Cut into 36 (2-inch) squares, and transfer to two buttered large baking sheets (arranging about 2-inches apart).

6. 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. 7

   Transfer the baked squares to a rack and cool until just warm .

8. 8

   Heat oil in a skillet over medium heat until hot but not smoking.

9. 9

   Cook onion with salt and pepper, stirring occasionally until golden brown (about 15-20 minutes).

10. 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. 11

    Lightly brush tops of pastry with olive oil.

12. 12

    Make a small indentation in the center of each square with you larger finger.

13. 13

    Top each hole with about 1 teaspoon onion mixture and then a few olive slivers.

14. 14

    Serve on a platter.

* Per serving · 4 servings · Values may vary.

No additional tips available.