Miniature Onion Tartlets

1. 1

   Preheat oven to 400F.

2. 2

   Roll out puff pastry on a lightly floured surface into a 12 1/2-inch square, then trim edges to form a 12-inch square.

3. 3

   Prick sheet all over with a fork.

4. 4

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

5. 5

   Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until puffed and golden, 12 to 15 minutes total.

6. 6

   Transfer squares to a rack and cool until just warm.

7. 7

   While pastry is baking, heat 2 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook onion with salt and pepper, stirring occasionally, until golden brown, 15 to 20 minutes.

8. 8

   Stir in anchovies (to taste) and 1 teaspoon thyme and keep warm, covered.

9. 9

   Lightly brush tops of pastry squares with remaining tablespoon oil.

10. 10

    Make a small indentation in center of each square with your finger, then top each with 1 teaspoon onion mixture and a few olive slivers.

11. 11

    Sprinkle squares with remaining teaspoon thyme.

* Per serving · 4 servings · Values may vary.

No additional tips available.