2 tbs extra virgin olive oil, plus extra to drizzle
2 onions, thinly sliced
2 tsp lemon thyme leaves, plus extra to serve
375g sheet frozen butter puff pastry, just thawed (we used Carême)
1/2 cup (120g) olive tapenade
Milk, to brush
11 anchovy fillets in oil, drained, halved lengthways
11 cherry tomatoes, halved
Preheat oven to 220°C/200°C fan-forced. Line 2 baking trays with baking paper. Place oil, onion and thyme in a large frypan over low heat and cook, stirring occasionally, for 15 minutes or until onion is soft and translucent but not golden.
Season well with salt flakes and freshly ground black pepper, then set aside in the pan to cool to room temperature.
Use a 6cm pastry cutter to cut 22 rounds out of the puff pastry, placing rounds on prepared trays and leaving a little space between each. Use a 5cm pastry cutter to mark a smaller circle in the centre of each of the pastry rounds, being careful not to cut all the way through – this will allow a border to puff up when baked. Brush pastry edges with a little milk.
Evenly spread about 1 tsp olive tapenade over the inner circle of each pastry round, leaving the outer edges free. Divide onion mixture between pastry rounds and top each with half an anchovy fillet and half a cherry tomato, nestling into the onion. Bake for 20 minutes, or until pastry is golden brown and cooked. Top with a little extra thyme and a drizzle of the extra oil.
Serve warm or at room temperature.