Mini French Onion Tarts - cooking recipe

Ingredients

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)

Preparation

Set oven to 400\u00b0F.
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.