Pissaladière

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.

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.

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.

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.

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.

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