Ingredients
- 1/4 cup olive oil
- 2 1/2 pounds yellow onions, thinly sliced
- 2 tablespoons minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated black pepper
- 11/2 teaspoons minced fresh thyme
- 1 sheet frozen puff pastry (half of one 17 1/4-ounce package), thawed
- 10 anchovy fillets packed in oil
- 1/4 cup pitted and halved Nicoise olives
- Extra-virgin olive oil
Directions
Preheat the oven to 400 degrees F. and lightly grease 1 large baking sheet.
In a large heavy skillet or saute pan, heat the oil over medium-high heat. Add the onions and lower the heat. Cook slowly, stirring occasionally, until cooked down to a thick puree and very lightly caramelized, 35 to 40 minutes.
Add the garlic, salt, pepper, and thyme, and cook, stirring, for 1 minute. On a lightly floured surface roll out the pastry to a 16 by 12-inch rectangle. Transfer to the greased baking sheet. Wet the outer 1/4-inch edge with water and fold in to form a border. Very lightly prick the bottom of the pastry with a fork. Spread the onion filling evenly over the middle, being careful to leave the border uncovered. Arrange the anchovy fillets in a criss-cross pattern over the onions and decoratively arrange the olives around the squares. Bake until the bottom and edges are golden brown, about 20 minutes. Remove from the oven and serve warm, drizzled with extra-virgin olive oil.











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By kirstengluba_13...
Sonoma, 43
on August 07, 2010
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I made this with my ten year old son. It came out good but would of been great if we had used puff pastry dough. I bought philo dough by mistake and that was a pain. I was surprised that the flavors melded together so well. I am not an anchovy fan at all except for ceasar salad. It did not dominate but accenuated the other flavors. I used my own grown lemon thyme and it worked. My husband wanted me to cook this for him and I did so reluctantly....but now it will be one of those recipes he asks for again and again. It looks beautiful and very gourmet. You could change it up with any kind of olives. I used what was recommended. Thanks Emeril!!!!!!!!!!
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