Puff pastry not only makes this classic French tart easy to work with but also gives it the richness and elegance that people love in appetizers. If anchovies are not a favourite, replace them with 1/3 cup (75 mL) sliced roasted red peppers. Serve with a Foxtrot.
- Portion size 32 servings
- Credits : Canadian Living Magazine: January 2008
MethodTopping: In large skillet, heat olive oil over medium-low heat; cook onions, garlic, thyme, bay leaf, pepper and sugar, stirring occasionally, for 45 to 55 minutes or until caramelized and about 1-1/2 cups (375 mL) remain. Stir in white wine; set topping aside.
Meanwhile, divide puff pastry in half. On lightly floured surface, roll out each half into 9-inch (23 cm) square; place each on parchment paper-lined rimless baking sheet. Refrigerate until firm, about 30 minutes.
Drain and rinse anchovies; pat dry. Cut lengthwise in half; set aside.
Divide onion mixture over puff pastry squares, spreading evenly; sprinkle with cheese. Arrange anchovies over top. Place olive halves at 2-inch (5 cm) intervals over top to make 1 piece per serving when cut. Refrigerate for 15 minutes. (Make-ahead: Refrigerate for up to 24 hours.)
Bake in top and bottom thirds of 425°F (220°C) oven, rotating and switching pans halfway through, for 20 to 25 minutes or until golden and crusty. Let cool for 5 minutes before cutting each into 16 squares.
Nutritional facts Per piece: about
- Sodium 110 mg
- Protein 2 g
- Calories 103.0
- Total fat 8 g
- Cholesterol 16 mg
- Saturated fat 4 g
- Total carbohydrate 7 g
- Iron 3.0
- Folate 7.0
- Calcium 4.0
- Vitamin A 5.0