Pissaladiere

0 Warm 3 tablespoons of the olive oil in a heavy sauté pan over very low heat. Add the onions, garlic, salt to taste and herbs. Cover and cook over the lowest possible heat setting for about 1 hour., stirring occasionally with a wooden spoon. The onions must not color and stay white and puree soft like after 1 hour of cooking. Remove from the heat and remove and discard the bay leaves and thyme sprig. Stir in the mashed anchovies.
1 Preheat oven at 350º.
2 Line a large rectangular cookie sheet with parchment paper.
3 Flour a work surface and place the puff pastry sheet on it. With a rolling pin roll out the dough thinly to approximately the shape of a baking sheet.
4 With the help of the rolling pin transfer the puff pastry to the baking sheet.
5 Roll around 1/2 inch of pastry from the borders and turn over itself to crate a border all around the edge of the puff pastry. Press down firmly. Prick the surface of the pastry lightly here and there.
6 Crumble goat cheese all over the pastry and flatten as much as possible with the back of a baking knife or spatula. Spread the onion mixture over the goat cheese. Push the olives into it, onw by one, half buried and regularly distributed.
7 Brush the rim of the pastry with little of the remaining olive oil and then sprinkle  a little of the remaining 2 tablespoons of olive oil on the surface of the onions.
8 Place in the hot oven and bake until the rim of the pastry is golden and crisp. Around 30 minutes.
9 Remove from the oven and grind over some pepper.