HEAT the oil in a frypan, add the onions, salt, garlic and thyme and cook gently. Partly covered, for 30 minutes or until very soft
COMBINE the flour, PHILLY and butter in a food processor and process until the mixture just comes together. Turn onto a lightly floured surface and gently knead to form a soft dough
ROLL pastry, between 2 pieces of baking paper, into a 40cm x 28cm rectangle (about 2-3mm thick). Transfer to a baking tray; turn in 1cm to make a lip and then top with onions and tomatoes
BAKE in a very hot oven 220°C for 20 minutes; add anchovies and olives and then cook for a further 10 minutes. Serve immediately
