INGREDIENTS

INSTRUCTIONS

In a heavy kettle cook the onions with the rosemary, the thyme, and
salt and pepper to taste in the butter and the oil, covered, over
moderately low heat, stirring occasionally, for 20 to 30 minutes, or
until they are soft but not golden, add the sugar, and cook the
mixture, uncovered, stirring, for 5 to 10 minutes, or until the  excess
liquid is evaporated. Transfer the onion mixture to a fine  sieve and
let it drain for 10 minutes. The onion mixture may be made  1 day in
advance and kept covered and chilled.  Roll each sheet of puff pastry
lightly on a floured surface into an  11- by 10-inch rectangle and
transfer and rectangles to a baking  sheet. Brush a 1-inch border
around the edges of each rectangle with  some of the egg wash and fold
in the edges on all sides to form a  1/2-inch border, mitering the
corners if desired. Brush the folded  borders with the remaining egg
wash and with the back of a knife  score them in a crosshatch pattern.
Sprinkle 4 tablespoons of the  Parmesan evenly over the rectangles,
divide the onion mixture between  them, spreading it evenly, and
arrange the anchovy strips and the  olives decoratively on top.
Sprinkle the remaining 2 tablespoons  Parmesan evenly over the tarts
and bake the tarts in the upper third  of a preheated 400F. oven for 15
to 20 minutes, or until the pastry  is puffed and golden. The tarts may
be made 1 day in advance, kept  covered loosely at room temperature,
and reheated.  Makes 2 tarts.  Gourmet February 1992  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 6960
Calories From Fat: 4208
Total Fat: 470.1g
Cholesterol: 293.9mg
Sodium: 4629.8mg
Potassium: 2234.3mg
Carbohydrates: 580.1g
Fiber: 33.6g
Sugar: 51.1g
Protein: 114g