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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
puff pastry	1		thawed	1367.1	111.965	18.13	94.325
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	1		halved cut	60.0	14.01	1.65	0.15
salt	1/2	teaspoon		-	-	-	-
pepper				-	-	-	-
anchovy fillet	4		chopped	-	-	-	-
thyme	1	pinch	rubbed dried	0.0505	0.0122	0.0028	0.0008
kalamata olive	1/4	cup	pitted sliced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.