Pissaladières Onion and Anchovy Tarts
Ingredients
- 2 tbsp. extra-virgin olive oil
- 2 tsp. minced fresh thyme
- 2 large red onions, halved length-wise and thinly sliced
- 2 tsp. sugar
- 1 tsp. red wine vinegar
- Kosher salt and freshly ground black pepper, to taste
- 10 salt-cured black olives, pitted and minced
- 2 (9″ x 11″) sheets frozen puff pastry, thawed
- 8 oil-packed anchovy filets, drained, cut into 4 slivers each
- Minced chives or flat-leaf parsley, for garnish
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