Pissaladiere

Preheat the over to 200oC / 400oF

Place the flour in a large bowl. Add the chilled margarine and mix together using your fingers until the mix resembles bread crumbs. Add the water 1 tablespoon at a time until a workable dough forms. You can make the pastry in a food processor but be careful to not overwork it.

Turn the dough out onto a lightly floured surface and roll out to approx 12 inch circle. Press the dough into the bottom and sides of a 9 inch pie dish. Prick the pastry all over with a fork and then brush with beaten egg yolk and bake for 10 - 15 minutes, just long enough to set the crust without browning. Remove from the oven and allow to cool.

Whilst the pastry case is in the oven you can start preparing the tomatoes. Make an X on the bottom of your tomatoes with a sharp knife and cover with boiling water for a few minutes. Remove with a slotted spoon and plunge them briefly into a bowl of cold water. The skins should peel off easily. Cut the tomatoes into quarters and discard the seeds before chopping into small pieces.

Heat the olive oil in a saucepan and add the chopped tomatoes and the tomato puree and cook to form a puree. This will take 20 - 30 minutes. You want the puree to be smooth and thick enough to coat the back of a spoon.

Slice the onions thinly and place in a saucepan with the margarine and a sprig of rosemary or tarragon. Cook until the onions are soft and golden.

Remove the onions from the heat and remove the rosemary / tarragon sprig.

Sprinkle the bottom of the pastry case with the Parmesan cheese, spread the onions evenly on top and cover with the tomato puree.

Arrange the anchovies in a lattice on top of the tart and decorate with black olives.

Cook in a moderate oven 190oC / 375oF / Gas mark 5 for about 30 minutes.

Serve warm or cold with salad.