Name: Miniature Onion Tartlets
Cook time: 1 hour
Total time: 1 1/4 hours
Yield: Makes 36 tartlets
Ingredients: 1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed; 3 tablespoons olive oil; 1 large onion (12 oz), halved lengthwise and cut crosswise into 1/8-inch-thick slices; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3 to 4 flat anchovy fillets, patted dry and finely chopped; 2 teaspoons chopped fresh thyme; 1/4 cup Kalamata or other brine-cured black olives, pitted and very thinly sliced lengthwise

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Miniature Onion TartletsAnna Williams

Petits Pissaladières

Cooks' notes:

·Pastry squares can be baked 1 day ahead, cooled completely, and kept in an airtight container at room temperature. Reheat in a 350°F oven 6 minutes before topping.
·Onion mixture can be made 1 day ahead and chilled, covered. Reheat over moderate heat, stirring, until heated through, about 10 minutes.

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