Dough
11/2 cup all-purpose flour
6 tablespoons cold unsalted butter, chopped
21/2 tablespoons water
1 pinch of salt
Filling
4 tablespoons olive oil
2 tablespoons grated Parmesan cheese
1 tablespoon tomato paste
2 teaspoons chopped fresh thyme
500g diced tomatoes (peeled)
2 large onions, finely chopped
2 cloves garlic, minced
2 cans anchovies in oil (80g)
Salt and black pepper to taste
For decorating
Black olives
Fresh thyme sprigs
For brushing
Olive oil
Accessory
Refrigerator with a 20cm diameter
Dough
11/2 cup all-purpose flour
6 tablespoons cold unsalted butter, chopped
21/2 tablespoons water
1 pinch of salt
Filling
4 tablespoons olive oil
2 tablespoons grated Parmesan cheese
1 tablespoon tomato paste
2 teaspoons chopped fresh thyme
500g diced tomatoes (peeled)
2 large onions, finely chopped
2 cloves garlic, minced
2 cans anchovies in oil (80g)
Salt and black pepper to taste
For decorating
Black olives
Fresh thyme sprigs
For brushing
Olive oil
Accessory
Refrigerator with a 20cm diameter
Dough
Preheat the oven to high temperature
In a bowl, combine the flour, salt, and cold butter, mixing until it forms a crumbly mixture
Add the water and mix until it forms a firm dough
Knead for a bit on a floured surface and roll out the dough
Line a tart pan with the dough, cover with aluminum foil, and fill with raw peas
Bake for 15 minutes
Remove the foil and peas
Bake for an additional 5 minutes
Filling
Sauté the onion in olive oil for 10 minutes
Add the tomato, paste, garlic, thyme, salt, and pepper, and simmer on low heat for 20 minutes
Uncover and simmer for an additional 10 minutes
Dust the dough with Parmesan cheese and filling
Cut the anchovies in half lengthwise and arrange them in a grid over the filling
Brush with olive oil from the anchovies
Bake in a medium oven for about 20 minutes
Garnish with black olives and thyme, and serve hot or warm.
