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“This is a French appetizer called Petits Pissaladieres, it is easy to make and has extreme flavor, if you or your guests are not an anchovy lovers, then I advise you not to make this. The onion mixture can made a day in advance, cover and chill. Reheat over medium heat, stirring about 10 minutes until heated through...or also the puff pastry squares can be baked a day in advance, cooled completely and kept in an airtight container at room temperature, just reheat in a 350°F oven for 6 minutes before topping. These squares are absolutely wonderful, I have served them many times in the past, trust me, they are worth the time to make! This recipe will make about 35-36 mini tartlets, if you are serving a large group of people then I strongly suggest to double the recipe, as people will be eating three, four or more at a time, they are THAT good! Cooking time is for both pastry and onion topping.”
1hr 30mins
36 tarts

Ingredients Nutrition

  • 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)
  • 12 teaspoon salt
  • pepper
  • 4 anchovy fillets (patted dry and finely chopped)
  • 1 pinch dried thyme (rubbed between fingers)
  • 14 cup kalamata olive, pitted and very thinly sliced (can use other black olives but Kalamata is best)


  1. Set oven to 400°F.
  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.

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