Flaky puff pastry meets jammy caramelized onions and our iconic anchovies in the most elite little party bite of the season. It’s salty, sweet, buttery perfection—aka the appetizer that will disappear before you even put the tray down.
This Recipe Features:
Cantabrian Anchovies in Extra Virgin Olive Oil (3-Pack)
$27.00
Flaky puff pastry meets jammy caramelized onions and our iconic anchovies in the most elite little party bite of the season. It’s salty, sweet, buttery perfection—aka the appetizer that will disappear before you even put the tray down.
This Recipe Features:
Cantabrian Anchovies in Extra Virgin Olive Oil (3-Pack)
$27.00
Ingredients
- • 2 tins Fishwife anchovies
- • 3 tablespoons olive oil
- • 3 medium yellow onions, thinly sliced
- • 1 teaspoon finely chopped fresh thyme
- • Kosher salt and black pepper, to taste
- • 1 tablespoon balsamic vinegar
- • 1 sheet puff pastry, thawed
- • All purpose flour, for dusting
- • 1 large egg, whisked
- • 4 ounces European salted butter, thinly sliced into planks
Directions
- Preheat oven to 400F. Line a sheet pan with parchment paper.
- Dust a clean surface and roll out puff pastry to fit in a 11x17 sheet pan. Transfer to prepared sheet pan and brush with egg. Bake until golden brown, rotating the pan half way through, 30 minutes. Remove and let cool slightly.
- Meanwhile, heat oil in a large pot over medium heat. Add onions and thyme and toss to coat. Cook until onions are deeply golden brown and jammy, stirring occasionally, 30-40 minutes. If onions are burning around the edges, turn down the heat. Finish with balsamic and season to taste with salt and pepper.
- Spread caramelized onions on the baked puff pastry, leaving a 1 inch border. Cut pastry into 4 columns and 6 rows, for 24 pieces. Top each piece with a plank of butter and an anchovy. Serve immediately.
This Recipe Features
Cantabrian Anchovies in Extra Virgin Olive Oil (3-Pack)
$27.00
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