Pissaladières (Onion and Anchovy Tarts)
Based on the classic French caramelized-onion tart with olives and anchovies, these little two-bite hors d'oeuvres pack a flavorful punch.
Enlarge Image Credit: Todd Coleman2 tbsp. extra-virgin olive
2 tsp. minced fresh thyme
2 large red onions,
halved length-wise and
2 tsp. sugar
1 tsp. red wine vinegar
Kosher salt and freshly ground black
pepper, to taste
10 salt-cured black olives, pitted and
2 9" x 11" sheets frozen puff pastry,
8 oil-packed anchovy filets, drained,
cut into 4 slivers each
Minced chives or flat-leaf parsley, for
1. Heat oil in a 12" skillet over medium heat. Add thyme and onions and cook, partially covered, stirring occasionally, until very soft, 30 minutes. Increase heat to medium-high, add sugar and vinegar, and season with salt and pepper. Cook, stirring, until caramelized, 12–15 minutes. Stir in olives, remove from heat, and set aside.
2. Meanwhile, heat oven to 400°. Roll out puff pastry to 1/8" thickness. Using a 2 1/2" cookie cutter, cut out 16 circles from each sheet. Transfer pastry circles to 2 parchment paper—lined baking sheets and prick each circle all over with tines of a fork. Cover circles with a sheet of parchment and another baking sheet; bake until light golden brown, 15–18 minutes. Uncover and bake until golden brown, 2–3 minutes more. Transfer circles to a large serving platter, spoon about 1 tsp. onion mixture over each, and top with a sliver of anchovy. Garnish with chives.
MAKES 32 MINI TARTS