Heat a good quantity of oil in a large heavy bottomed pan and add the onions.
Sauté until translucent then add sugar and vinegar to taste (about 30 ml sugar and 45 ml vinegar).
Stir well and reduce heat.
Cook on low heat for 20-30 minutes or until the onions are done to your liking.
Remove from the heat and season to taste, bearing in mind the saltiness of the other ingredients to come.
Set aside and allow to cool down considerably.
Make sure the pastry has remained chilled until now.
Now place the sheet of pastry on a board and score it about 2 mm deep right around, about 3 cm from the edges.
This ensures that the pastry flakes and rises beautifully.
Lightly paint the edges with the egg wash but not the centre oblong of the pastry.
Mix the cream cheese with the garlic and basil and spread over the surface of the oblong in the centre of the pastry.
Arrange the smoked mozzarella on top and then spread the onion out on top of the cheese.
Now, as much as your own taste allows, arrange thin strips of anchovy fillets in a criss-cross lattice pattern on top of the onions.
Fashion small rolls of the Parma ham strips and place that in the centre of each square of anchovy fillets and top with a pitted black olive.
Dust with black pepper if you wish and bake in the oven preheated to 200ºC for 25-35 minutes or until the bottom pastry is cooked and the pastry edge is golden and flaky.
Serve sliced with a plain green leafy salad made of rocket, basil and spring onion julienne.
Reprinted with permission of I Love Cooking
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