1. Set oven to 400°F. 2. Roll out puff pastry on a lightly floured surface into an about 12-1/2-inch square. 3. Trim edges to form an exact 12-inch square. 4. Prick sheet all over with a fork. 5. Cut into 36 (2-inch) squares, and transfer to two buttered large baking sheets (arranging about 2-inches apart). 6. Bake two at a time if you have a convection oven, if not bake one at a time for 12-15 minutes, or until puffed and golden brown. 7. Transfer the baked squares to a rack and cool until just warm . 8. Heat oil in a skillet over medium heat until hot but not smoking. 9. Cook onion with salt and pepper, stirring occasionally until golden brown (about 15-20 minutes). 10. Stir in anchovies (you can add in more anchovies if you desired) and pinch dried thyme; stir to combine; remove from heat, cover with foil to keep warm (if you are making this a day in advance, cover and refrigerate). 11. Lightly brush tops of pastry with olive oil. 12. Make a small indentation in the center of each square with you larger finger. 13. Top each hole with about 1 teaspoon onion mixture and then a few olive slivers. 14. Serve on a platter. ---------------------------------------------------------------------------
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