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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 400°F. Grease two large baking sheets or line with parchment paper; set aside.
In a large skillet, heat butter and oil over medium-low heat. Add onions. Cook, covered, for 13 to 15 minutes or until onions are tender, stirring occasionally. Stir in sugar, salt, and pepper. Cook, uncovered, over medium-high heat for 3 to 5 minutes or until onions are golden brown, stirring frequently. Stir in olives and, if desired, anchovy paste.
On a lightly floured surface, roll pastry sheets slightly into 10-inch squares. Cut each sheet into nine squares. Place pastry squares on the prepared baking sheets. Top with onion mixture and tomato halves.
Bake about 20 minutes or until golden brown. Sprinkle with cheese and tarragon.