For the crust
1 1/2 cups all-purpose flour (180g)
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
2 1/2 tablespoons water
For the filling
4 tablespoons olive oil
2 large onions, finely chopped
500g crushed tomatoes (without skin)
1 tablespoon tomato paste
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
2 cans anchovy fillets (80g)
Salt and black pepper to taste
For the crust
1 1/2 cups all-purpose flour (180g)
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
2 1/2 tablespoons water
For the filling
4 tablespoons olive oil
2 large onions, finely chopped
500g crushed tomatoes (without skin)
1 tablespoon tomato paste
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
2 cans anchovy fillets (80g)
Salt and black pepper to taste
Make the crust: in a large bowl, sift together flour and salt
Mix in butter until it forms a coarse crumb
Add water to moisten the mixture and form a firm dough
Place the dough on a floured surface and knead slightly
Roll out the dough with a rolling pin and line a 20cm diameter round refractory dish with it
Cover the dough with parchment paper or aluminum foil and fill with cooked beans
Bake in a preheated oven at 200°C for 15 minutes
Remove the parchment paper and beans, and bake for another 5 minutes to dry the crust
Make the filling: in a pan, heat olive oil and sauté onion for 10 minutes
Add tomato, tomato paste, garlic, and parsley
Season and simmer over low heat for 20 minutes
Uncover the pan and cook for another 10 minutes to warm through. Reserve
Dust the baked crust with Parmesan cheese and place the filling on top
Cut anchovy fillets in half lengthwise, and arrange them in a grid pattern over the filling
Baste with the oil from the anchovy cans
If desired, garnish with olives
Bake in a preheated oven at 180°C for 20 to 30 minutes or until warm through
Serve hot or cold.
