Mini Pissaladiere

1. 1

   Preheat oven to 350 degrees F. Place puff pastry sheets on a floured work surface.

2. 2

   Using a floured 2-inch cookie cutter, cut out 24 rounds.

3. 3

   Place on a parchment-lined (baking paper-lined) baking sheet and cover with plastic wrap while cooking onion topping.

4. 4

   Warm oil in a heavy-bottomed frying pan over medium heat.

5. 5

   Add onions and cook over medium-low heat until soft and slightly browned, about 10 minutes.

6. 6

   Remove frying pan from heat and allow onions to cool.

7. 7

   Top each pastry round with onion mixture.

8. 8

   Halve the anchovy fillets lengthwise and place two halves in a cross pattern on top of onions on each pastry round.

9. 9

   Cut olives into slivers and place in angles of anchovy crosses.

10. 10

    Bake until pastry is golden and crisp, 7 to 10 minutes.

11. 11

    Serve hot, garnished with basil leaves.

12. 12

    (Onions can be prepared 2 hours ahead, but pastry is best baked just before serving.)

No additional tips available.