• Serves: 6 - 8 as an appetizer or snack
  • Prep time: 35 minutes
  • Total time: About an hour
  • 2 tablespoons extra virgin olive oil
  • 1.4 kgs yellow onions (about 8 medium onions), thinly sliced
  • ½ teaspoon salt
  • 1 teaspoon fresh thyme
  • 397g package puff pastry, thawed in the fridge
  • 80-g jar oil-packed anchovy fillets, drained

1. Preheat the oven to 400F. Heat the oil in a large non-stick pan over medium high. Add onions and cook, stirring often, for 2 minutes. Reduce the heat to medium-low and cook, stirring occasionally and adjusting the heat so the onions don’t burn, for 25 minutes or until onions are dark golden brown and very soft. Add the salt and thyme and cook for another minute. Cool slightly.

2. Roll out the puff pastry on a lightly-floured surface into a 16-in circle. Transfer to a PADERNO Professional Uncoated Aluminum Round Pizza Crisper Pan, 16-in. Prick all over with a fork. Spread the onions evenly over the pastry. Top with whole anchovy fillets, creating a criss-cross pattern over the entire surface.

3. Bake for 18 to 22 minutes or until the pastry is dark golden at the edges and cooked through. Cut into small diamond-shaped pieces to serve.

Tip: Don’t love anchovies? Substitute sliced oil-packed sun-dried tomatoes or pitted kalamata olives (or a mix)!