Pissaladiere

Preparation:

Preparation: Prepare the flour on a pastry board. Put three hundred grams of butter, two egg yolks, three deciliters of water and salt in the centre, mix well and wrap the dough in a cloth and leave it to rest in the fridge for at least ten hours. Line a 22 cm diameter mold with the dough and prick the bottom with a fork, brush it with a little beaten egg and cook in the oven at 220 degrees making sure it sets, but without letting it brown. Heat the oil and add the tomatoes deprived of seeds and skins and chopped, the tomato paste and cook over moderate heat until the sauce dries. Brown and soften the thinly sliced onions in the butter, season with the rosemary. Sprinkle the bottom of the pasta with the Parmesan cheese, distribute the onion and then the prepared tomato sauce. Finish the pie with the anchovies and olives, forming a grate shape with the anchovies, brush with oil and cook in the oven at 180 degrees for about half an hour. This dish must be served piping hot.