1 sheet puff pastry, thawed
2 Tbsp. olive oil
1 large onion, thinly sliced
1/2 tsp. fresh thyme, chopped
2 medium tomatoes, cut into 1/4-inch slices
8 kalamata or niçoise olives, pitted and sliced
• Roll the puff pastry into a 10-inch square. Cut into 8 squares, place onto a nonstick baking sheet, pierce all over with a fork, and chill.
• Preheat the oven to 400°F.
• Heat the oil in a small skillet over medium heat. Add the onion and thyme and cook, stirring occasionally, until the onion softens and begins to brown. Transfer the onion to a bowl and chill for 15 minutes.
• When the onions are cool, spread them onto the centers of the pastry squares, leaving the edges bare. Top each square with a tomato slice and a couple of olive slices. Bake 20 to 30 minutes or until the edges are puffed and golden.
• Cool slightly and serve.
Makes 4 servings