Prep 1 hr
Cook 30 mins
This is a French appetizer called Petits Pissaladieres, it is easy to make and has extreme flavor, if you or your guests are not an anchovy lovers, then I advise you not to make this. The onion mixture can made a day in advance, cover and chill. Reheat over medium heat, stirring about 10 minutes until heated through...or also the puff pastry squares can be baked a day in advance, cooled completely and kept in an airtight container at room temperature, just reheat in a 350°F oven for 6 minutes before topping. These squares are absolutely wonderful, I have served them many times in the past, trust me, they are worth the time to make! This recipe will make about 35-36 mini tartlets, if you are serving a large group of people then I strongly suggest to double the recipe, as people will be eating three, four or more at a time, they are THAT good! Cooking time is for both pastry and onion topping.
- 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
- 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)
- Set oven to 400°F.
- Roll out puff pastry on a lightly floured surface into an about 12-1/2-inch square.
- Trim edges to form an exact 12-inch square.
- Prick sheet all over with a fork.
- Cut into 36 (2-inch) squares, and transfer to two buttered large baking sheets (arranging about 2-inches apart).
- 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.
- Transfer the baked squares to a rack and cool until just warm .
- Heat oil in a skillet over medium heat until hot but not smoking.
- Cook onion with salt and pepper, stirring occasionally until golden brown (about 15-20 minutes).
- 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).
- Lightly brush tops of pastry with olive oil.
- Make a small indentation in the center of each square with you larger finger.
- Top each hole with about 1 teaspoon onion mixture and then a few olive slivers.
- Serve on a platter.