The recipe yield is:
CRUST: Cut butter into small pieces and rub it into flour. Add a good pinch of salt. Make a well in the centre; put in the egg and the yeast dissolved in about 2 tablespoons tepid water. Mix and knead until the dough comes away clean from the sides of the bowl. Shape into a ball, make a deep cross-cut on the top, put on a floured plate, cover with a floured cloth, and leave in a warm place to rise for 2 hours. FILLING: Heat 3 or 4 tablespoons of olive oil in a heavy fry-pan. Put in the onions and cook them very gently, with a cover on the pan, until quite soft and a pale golden colour. Add the tomatoes and the seasonings (plus chopped garlic to taste, if desired) and continue cooking until the onions and tomatoes have amalgamated, and the moisture from the tomatoes has evaporated. When the dough has risen; sprinkle it with flour and break it down again. Knead once more into a ball and place in the centre of an oiled 8-inch tart pan. Press the dough quickly but gently with your knuckles outwards to the edge of the pan and up the rim. Put in the filling. Make a criss-cross lattice pattern with the anchovy fillets, placing a halved olive in the centre of each opening in the lattice. Leave it to rise for 15 minutes, then bake in the centre of an oven preheated to 400 F for 20 minutes. Reduce heat to 350 F and bake for an additional 20 minutes.
Breads; Pastry; French