Mini Pissaladiere

Directions

1. 1
   Preheat oven to 350 degrees F. Place puff pastry sheets on a floured work surface.
2. 2
   Using a floured 2-inch cookie cutter, cut out 24 rounds.
3. 3
   Place on a parchment-lined (baking paper-lined) baking sheet and cover with plastic wrap while cooking onion topping.
4. 4
   Warm oil in a heavy-bottomed frying pan over medium heat.
5. 5
   Add onions and cook over medium-low heat until soft and slightly browned, about 10 minutes.
6. 6
   Remove frying pan from heat and allow onions to cool.
7. 7
   Top each pastry round with onion mixture.
8. 8
   Halve the anchovy fillets lengthwise and place two halves in a cross pattern on top of onions on each pastry round.
9. 9
   Cut olives into slivers and place in angles of anchovy crosses.
10. 10
    Bake until pastry is golden and crisp, 7 to 10 minutes.
11. 11
    Serve hot, garnished with basil leaves.
12. 12
    (Onions can be prepared 2 hours ahead, but pastry is best baked just before serving.)