2 pounds onions, sliced

¼ teaspoon dried rosemary, crumbled

¼ teaspoon dried thyme, crumbled

2 tablespoons unsalted butter

1 tablespoon vegetable oil

1 teaspoon sugar

a 17-1/2 ounce package frozen puff pastry (2 sheets) thawed

an egg wash made by beating 1 large egg with 1 teaspoon water

6 tablespoons freshly grated Parmesan

a 2 ounce can flat anchovy fillets, drained and cut lengthwise into thin strips

about 28 Nicoise or other brine-cured black olives, pitted if desired



1.In a heavy kettle cook the onions with the rosemary, the thyme and salt and pepper to taste in the butter and oil, covered, over moderately low heat, stirring occasionally, for 20 to 30 minutes, or until they are soft but not golden, add the sugar and cook the mixture, uncovered, stirring, for 5 to 10 minutes, or until the excess liquid is evaporated. Transfer the onion mixture to a fine sieve and let it drain for 10 minutes. (The onion mixture may be made 1 day in advance and kept covered and chilled.)

2. Roll each sheet of puff pastry lightly on a floured surface to an 11 by 10 inch rectangle and transfer the rectangles to a baking sheet. Brush a 1 inch border around the edges of each rectangle with some of the egg wash and fold the edges on all sides to form a ½ inch border, mitering the corners if desired. Brush the folded borders with the remaining egg wash and with the back of a knife score them with a crosshatch pattern.

3. Sprinkle 4 tablespoons Parmesan evenly over the rectangles, divide the onion mixture between them, spreading it evenly, and arrange the anchovy strips and the olives decoratively on top. Sprinkle the remaining 2 tablespoons Parmesan evenly over the tarts and bake the tarts in the upper third of a preheated 400* oven for 15 to 20 minutes, or until the pastry is puffed and golden. (The tarts may be made 1 day in advance, kept covered loosely at room temperature, and reheated.)


from The Best of Gourmet, 1993

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