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Mini pissaladières
- Published: 19 Jan 17
- Updated: 18 Mar 24
These classic French canapés may be small in size but the topping made from anchovies, olives and thyme means they’re big in flavour. Make them ahead, too.
![Mini pissaladières](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/07/762178-1-eng-GB_french-anchovy-tarts-768x960.jpg)
How about some simple cheese straws, too?
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Makes 24
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Hands-on time 1 hour, oven time 20-30 min, plus cooling and chilling
Ingredients
- 50g unsalted butter
- 3 large onions, finely sliced
- 320g ready-rolled all butter puff pastry, at room temperature
- 1 medium free-range egg, beaten
- 100g anchovy fillets in oil, halved lengthways, then again widthways
- A few fresh thyme sprigs, picked into tiny sprigs
- 12 pitted black olives, rinsed and cut or torn in half
Method
- Melt the butter in a large saucepan, then add the onions. Cook over a low-medium heat for 40-45 minutes, stirring often, until the onions have reduced and look sticky and golden. Spread out on a plate and leave to cool completely.
- Unroll the pastry on its paper, trim away any uneven edges and cut into 24 squares. Use the tip of a sharp knife to score a thin border around each square, then brush the border with beaten egg. Transfer the squares, spaced out on their paper, to a baking sheet and chill for 20 minutes. Heat the oven to 200ºC/180ºC fan/gas 6.
- Once the pastry has chilled, bake for 10 minutes until puffed and crisp. Remove from the oven (use a sharp knife to separate any that are stuck together). Press down the middles with the back of a teaspoon, then fill with 1 tsp of the onions. Cross 2 anchovy pieces over each tart, then top with thyme and an olive half.
- Transfer the tarts to another baking sheet (discard the paper) and bake for 5-10 minutes until the pastry is deep golden and the onions have shrivelled slightly. Serve warm.
- Recipe from December 2016 Issue
Nutrition
- Calories
- 90kcals
- Fat
- 6.1g (2.9g saturated)
- Protein
- 2.4g
- Carbohydrates
- 6g (1.3 sugars)
- Fibre
- 0.9g
- Salt
- 0.8g
delicious. tips
Cook the onions up to 3 days ahead, then chill in an airtight tub; use to top the tarts as in the recipe, but bake for a few minutes longer so the onions heat through.
Bake the pastry squares 48 hours ahead and store in an airtight tub in a cool, dry place. Stack carefully – they’re fragile.
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