Based on the classic French pissaladiere, these melting squares of puff pastry make a chunky, satisfying appetizer to hand around with drinks.
- 2 tbsp. olive oil
- 1 large Spanish onion, halved and thinly sliced
- Salt and black pepper
- 1 tsp. fresh thyme leaves, plus extra for garnish
- 2 tsp. brown sugar
- 13 oz. package ready-rolled puff pastry
- 4 slices of prosciutto, cut into pieces
Sprinkle in the brown sugar and cook for a further 10 minutes, stirring more frequently, until the onion is golden and sticky. Check the seasoning.
Meanwhile, preheat the oven to 375. Unroll the pastry onto a large baking sheet. Spread the onion on the pastry, then arrange the anchovies in a lattice pattern over the top.
Bake for about 25 minutes, until the pastry is crisp and golden. Cut the pastry into 12 squares or rectangles and serve hot, warm, or at room temperature, sprinkled with more fresh thyme.