Mini French Onion 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)
• 1/2 teaspoon salt
• pepper
• 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)

1. Set oven to 400u0b0F.
2. Roll out puff pastry on a lightly floured surface into an about 12-1/2-inch square.
3. Trim edges to form an exact 12-inch square.
4. Prick sheet all over with a fork.
5. Cut into 36 (2-inch) squares, and transfer to two buttered large baking sheets (arranging about 2-inches apart).
6. 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.
7. Transfer the baked squares to a rack and cool until just warm .
8. Heat oil in a skillet over medium heat until hot but not smoking.
9. Cook onion with salt and pepper, stirring occasionally until golden brown (about 15-20 minutes).
10. 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).
11. Lightly brush tops of pastry with olive oil.
12. Make a small indentation in the center of each square with you larger finger.
13. Top each hole with about 1 teaspoon onion mixture and then a few olive slivers.
14. Serve on a platter.

pastry sheet, olive oil, onion, salt, pepper, anchovy, thyme, kalamata olive

Taken from www.food.com/recipe/mini-french-onion-tarts-140235 (may not work)