This dish can be made into small appetizer bites, or, served as a large “pizza”. If you want to make it vegetarian, substitute the anchovies with sliced shiitake mushroom marinated in 1 tsp apple cider vinegar, 1 tsp tamari soy sauce, 1 tsp olive oil, dash of salt.

Either you buy a ready-made puff pastry (Schaer sells frozen “Millefoglie”) or you use this recipe to make your own, simplified version:

350 g gluten free, non self-rising flour (about 600 ml)
150 g butter
½ tsp salt
150 ml sour cream
1 tbsp cold water
Process flour, salt and butter in mixer until crumbly dough. Add the sour cream and mix, then add the water. Refrigerate 30 minutes for easier handling.

100 g parmesan cheese, grated

2 aubergines
Olive oil

5 onions, sliced
Olive oil
2 garlic cloves, crushed
1 tsp sugar
2 tsp salt
1 tbsp chopped fresh thyme
100 g canned fillets of anchovies, cut into slivers (or your own, marinated shiitake mushrooms)
1 tbsp red wine vinegar
50 g chopped black olives
50 g chopped marinated, sundried tomatoes

1. Make (or buy) the puff pastry.
2. Slice the aubergine, drizzle with olive oil and roast in the oven at 215 C for 25 minutes, turning once. When done, cut each slice into slivers
3. Slice the onion thinly, sauté with the garlic in some olive oil until soft. Add the salt, sugar and thyme and gently fry the onion another 10 minutes.
4. Roll the dough out to about 1 cm thickness. With a cookie cutter, make small rounds of the dough. On each round, sprinkle some parmesan, add some caramelized onion and aubergines. Finish by topping with a small sliver of anchovy. Lightly drizzle with red wine vinegar. OR, just cover an oven tray with the dough (on baking parchment) and spread the toppings over the dough base. After it is baked, cut into squares.
5. Bake in oven at 225C for 20 minutes.
6. When baked, decorate with olives and tomatoes.