Thin Onion Tart

Serves: 8 
Duration: 90 minutes 

A great light lunch, aperitivo or antipasti

INGREDIENTS:
2 Large sheets of rustic phyllo pastry – this is a thicker pastry than the wafer thin sheets commonly used 
Flour for rolling
Olive oil for brushing 
2 medium brown onions, finely sliced 
1 tablespoon thyme leaves
70 mls extra virgin olive oil 
6-8 large anchovy fillets split, use Cantabrian if you can
Capers in vinegar
200 grams good, thin sliced smoked salmon 
Chilli flakes for seasoning 

METHOD:
Heat a fan oven to 200c 
Sweat the sliced onions in olive oil slowly for 30-40 minutes without colour, with the thyme, seasoned with salt. Take care not to make it too brown. 

Cut two 30cm rounds of pastry, put one on the oiled tray and brush with EVOO. Lay the second sheet over the top, brush with EVOO and cover with a sheet of baking paper. 

Place a pizza pan on top of the baking paper and a weight on top and bake for around 20 minutes, being careful not to burn the edges of the pastry. 
Remove from the oven and cover with the prepared almost golden onions. Return to the oven and cook until the top of the pie is lightly caramelised. Sprinkle it with chilli powder.

Cool and create a lattice of the anchovies with a caper between each diamond. Top with smoked salmon and olive pate.

INGREDIENTS FOR GREEN OLIVE PATE:
½ cup large green olives like Bella d’Espagna, stoned and chopped
¼ parsley, chopped
¼ capers, chopped
½ teaspoon chilli flakes, chopped
Fresh red chilli, not too hot
2 tablespoons red onion, finely chopped
2 tablespoons anchovy fillets, chopped
1 teaspoon thyme leaves 
Lemon juice to taste

Combine and mix with EVOO and season with lemon juice, salt and pepper.

Plate thin pie, top with smoked salmon, and finish with olive pate and capers.