Heat 1 tbsp oil in a pan and saute’ the onions. Drain and set aside. Roll out the pastry to a rectangle approx 25 x 35cm. Brush with olive oil, then spread the onions first, then follow with the cheese, tomatoes, anchovies, olives and lastly the mixed herbs and black pepper.
Lightly roll the pastry over the filling. Cut into 10 – 12 slices and place cut-side up in an oiled 20cm round springform tin. Brush the slices with oil, sprinkle with sea salt and let it rise for 30 minutes. Bake in a hot oven for 20 – 30 minutes until golden.