Pissaladière Tartlets
- 1 tablespoon olive oil
- 10 cup thinly vertically sliced onion (about 4 medium)
- 1/4 teaspoon salt
- 3 canned anchovy fillets, chopped
- 1/4 cup balsamic vinegar
- 1 teaspoon chopped fresh thyme
- 1/4 cup nicoise olives, pitted and chopped
- 24 (1/2-ounce) slices very thin white bread (such as Pepperidge Farm)
- Cooking spray
- 1/4 teaspoon fresh thyme leaves
- Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, and saute 10 minutes. Stir in salt and anchovies; saute 10 minutes. Stir in vinegar and chopped thyme. Reduce the heat to medium-low; cook 3 minutes or until liquid is absorbed, stirring frequently. Stir in olives. Cool to room temperature.
- Preheat oven to 375u0b0.
- Trim crusts from bread; reserve crusts for another use. Lightly coat both sides of bread with cooking spray. Place 1 slice into each of 24 miniature muffin cups, pressing bread into pan to form cups (bread tips will stick up). Bake at 375u0b0 for 10 minutes or until dry and golden. Carefully remove the bread cups from pan; cool on a wire rack. Spoon 1 heaping tablespoon onion mixture into each bread cup. Sprinkle evenly with whole thyme leaves.
olive oil, onion, salt, anchovy, balsamic vinegar, thyme, niueoise olives, bread, cooking spray, thyme
Taken from www.myrecipes.com/recipe/pissaladire-tartlets (may not work)