Mini French Onion Tarts

READY IN: 1hr 30mins
YIELD: 36 tarts


  • 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)
  • 12
    teaspoon salt
  • 4
    anchovy fillets (patted dry and finely chopped)
  • 1
    pinch dried thyme (rubbed between fingers)
  • 14
    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.