FOR THE CAKE
1 1/2 cups of all-purpose flour (180g)
1 teaspoon of salt
6 tablespoons of cold butter, cut into small pieces
2 1/2 tablespoons of water
Raw kidney beans for texture
FOR THE FILLING
4 tablespoons of olive oil
2 large onions, finely chopped
5 small tomatoes, peeled and finely chopped (500g)
1 tablespoon of tomato extract
2 cloves of garlic, minced
2 tablespoons of chopped fresh parsley
2 tablespoons of grated Parmesan cheese
2 cans of anchovy fillets (80g)
Black olives for garnish
Salt and black pepper to taste
FOR THE CAKE
1 1/2 cups of all-purpose flour (180g)
1 teaspoon of salt
6 tablespoons of cold butter, cut into small pieces
2 1/2 tablespoons of water
Raw kidney beans for texture
FOR THE FILLING
4 tablespoons of olive oil
2 large onions, finely chopped
5 small tomatoes, peeled and finely chopped (500g)
1 tablespoon of tomato extract
2 cloves of garlic, minced
2 tablespoons of chopped fresh parsley
2 tablespoons of grated Parmesan cheese
2 cans of anchovy fillets (80g)
Black olives for garnish
Salt and black pepper to taste
MAKE THE CAKE: in a large bowl, sift the flour with salt
Add the butter and mix until it forms a coarse crumb
Add the water to form a firm dough
Place the dough on a floured surface and knead slightly
Roll out the dough and line a 20cm diameter refrigerator mold
Cover the dough with plastic wrap and fill with raw kidney beans
Bake in a preheated oven at 220°C for 15 minutes
Remove the paper and beans and bake for an additional 5 minutes to dry the cake base
MAKE THE FILLING: in a pan, heat the olive oil and sauté the onion for 10 minutes
Add the tomato, extract, garlic, and parsley
Season, cover, and simmer over low heat for 20 minutes
Uncover and cook for an additional 10 minutes. Reserve
Dust the baked cake with grated Parmesan cheese and spread the filling
Cut the anchovy fillets in half lengthwise and arrange them on the filling in a checkerboard pattern
Drizzle with the oil from the anchovy can
Garnish with black olives
Serve hot or warm
(356 calories per serving)
