• 1 recipe savoury fingertip pastry
• 1 egg yolk, beaten
• 4 tablespoons olive oil
• 6 large ripe tomatoes
• 2 tablespoons tomato concentrate
• freshly ground black pepper
• 3 Spanish onions
• 2 tablespoons butter
• freshly chopped rosemary
• 2 tablespoons finely grated parmesan
• 1 can anchovy fillets
• black olives
• olive oil

Line a pie tin with pastry, fluting the edges; chill. Brush with a little lightly beaten egg yolk and bake in a hot oven (450°F-M7) just long enough to set the crust without browning it. Allow to cool.

Heat olive oil in a pan; add ripe tomatoes, peeled, seeded and chopped, tomato concentrate, and freshly ground black pepper, to taste. Cook over a low heat until excess moisture is cooked away, mashing occasionally with a wooden spoon to form a purée. Slice Spanish onions and simmer in butter with a little freshly chopped rosemary until soft and golden, but not brown.

Sprinkle bottom of pastry case with freshly grated Parmesan; add onions and then cover with the tomato purée. Arrange anchovies in a lattice-work on top and place a black olive in the centre of each square. Brush olives and anchovies lightly with oil, and bake in a slow oven (350°F-M3) for about 30 minutes.