Ingredients Jump to Instructions ↓

  1. For the Pâte Brisee

  2. 2 cups all-purpose flour

  3. 1 t salt

  4. 9 T unsalted butter , diced, at room temperature

  5. 1 extra-large egg yolk

  6. 1/2 - 3 T ice water Herby Onion Filling

  7. 3 T olive oil

  8. 3 pounds mild onion s, thinly sliced

  9. 3 garlic cloves, chopped

  10. 2 t dried Herbes de Provence Tomato Sauce

  11. 3/4 pounds canned chopped tomato es

  12. 3 T tomato puree

  13. 2 T olive oil

  14. 1 t harissa (chile-spice paste)

  15. 2/3 cup white wine

  16. sea salt

  17. freshly ground black pepper To Finish

  18. 15 anchovy fillets in oil, halved

  19. olive oil , for sprinkling

  20. 18 very good black olive s

Instructions Jump to Ingredients ↑

  1. Sift the flour and salt together onto a sheet of wax paper. Put the butter and egg yolk into a food processor and blend until smooth, then add the water and blend again. Add the flour and salt, and pulse until just mixed. Transfer to a lightly floured work surface and knead gently until smooth. For into a ball, flatten slightly, and wrap in plastic wrap. chill in the refrigerator for at least 30 minutes. Let the dough return to room temperature before rolling out.

  2. Heat the oil in a large saute pan, add the onions, garlic, and 3 T water. cover and cook over gentle heat for 1 hour, or until meltingly soft, but not colored.

  3. Put all the tomato sauce ingredients into a saucepan, mix well, and bring to a boil. Simmer, uncovered, for about 1 hour, stirring occasionally until reduced and very thick. Season well and set aside.

  4. Preheat the oven to 375°F. Roll out the dough onto a lightly floured surface. Use the dough to line a jelly roll pan, bringing the dough well up the edges.

  5. Spread the tomato sauce over the dough and cover with the onions. Arrange the anchovy fillets in a lattice pattern on top of the onions. Sprinkle with olive oil, and bake for 1 hour until the crust is golden and crisp.

  6. Dot with the olives and serve warm or at room temperature.


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