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Prepare a medium heat fire (375F) in a wood-fired oven or cooker. To make the melted onions, heat the olive oil in a large skillet over medium heat and saute the onions until translucent, about 7 minutes. Add the vinegars and a pinch of white pepper. Decrease the heat, stir in the sugar, and cook until the liquid is almost completely reduced and the onions have melted into a jam, 20 to 25 minutes. Remove from the heat. Stir in the thyme. Set aside. Place the puff pastry on a floured surface and roll out 1 inch larger all around. Lay on a baking sheet lined with parchment. Cut 3/4-inch-wide strips off each side of the puff pastry. Brush the edges of the pastry with the yolk mixture and place the cut strips on the edges to make a pastry rim. Cover the inside evenly with the toppings, starting with the melted onions and ending with the anchovies. Brush the rim with the yolk mixture. Place on a grate in the oven and bake until golden brown, about 15 minutes. Remove from the oven and immediately dust with the grated goat cheese. Cut into portions and serve warm.
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French pastry masterclass — pâte brisée, feuilletée, choux, puff
Tapered rolling pin for pastry work, lamination
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta