Here is another vegan take on a classic French appetizer, onion and anchovy tarts. I needed to swap the little fishies out for something salty, so my first thought was artichoke and luckily it worked out perfectly. These little hors d'oeuvres are sweet, savory and salty all at once -perfect for holiday entertaining!
2 T. olive oil
½ T. fresh thyme, minced
1 C. white onion (~2 large or 3 medium), halved and thinly sliced
1 T. sugar
1 t. red wine vinegar
Salt and pepper to taste
10-15 black or kalamata olives, pitted and minced
2 sheets frozen puff pastry, thawed
5 artichoke hearts, quartered
Fresh parsley, chopped for garnish
Prep time: 35-40 min
Cook time: 20 min
Yield: 18-20 tarts
-Heat olive oil in a large skillet on medium heat.
-Sauté onions with thyme until soft and beginning to caramelize, ~20 min.
-Turn up heat to medium high, add vinegar, sugar, salt and pepper.
-Cook until caramelized, 10-15 min. Stir regularly and make sure the onions don’t burn.
-Remove from heat and immediately add olives, combine, cover and set aside.
-Heat oven to 400 F.
-Cut puff pastry into ~3" circles or squares - you can use a round cookie cutter if doing the latter.
*Note: round tarts are more aesthetically pleasing, but square ones get more out of your puff pastry.
-Place pastry on parchment paper-lined baking sheets and poke each a few times with a fork or knife.
-Cover with a second sheet of parchment paper and another baking sheet, so the pastries are sandwiched between them.
-Bake for 15 min or until they begin to brown, then remove the top baking sheet and parchment, and bake 2-3 more minutes.
-Cut artichoke hearts into quarters, starting at the tender base and cutting downward.
-Remove the pastry from oven and add a spoonful of the onion mixture to each. Top with a sliver of artichoke heart and garnish with parsley.