Lynn Redgrave's Tomato-Onion Pie
For the pastry:
2 cups all-purpose flour
1 teaspoon sugar
1/8 teaspoon salt
10 tablespoon sweet butter
1. Combine flour, sugar and salt in mixing bowl. Cut butter into bits, work into the flour with the fingertips (or use pastry blender). Work pastry well with the fingers, pounding and kneading vigorously until it forms a ball.
2. Press pastry into bottom and sides of a 9-inch pie tin (or flan case). Chill 1 hour until crust is firm. Bake in preheated 350 degree F. oven 25-30 minutes until golden. Cool.
For the filling:
3 tablespoons olive oil
8 ripe peeled tomatoes, cut in halves
1/2 can (3 ounces) tomato paste
3/4 teaspoon crushed rosemary
1 1/2 teaspoons salt
1/16 teaspoon freshly ground pepper
1 small yellow onion, peeled, cut in rings
3 tablespoons sweet butter
1/3 cup freshly grated Parmesan cheese
15 black pitted (or green pimiento-stuffed) olives
8 anchovy fillets, drained
1. Heat olive oil in large skillet. Add tomatoes, tomato paste, rosemary, salt and pepper. Cook over low heat, smashing tomatoes with a wooden spoon until sauce is smooth. Cook, stir occasionally, until reduced in volume one half. Set aside.
2. In separate skillet saute onion rings in butter until golden.
3. Sprinkle crust with half the cheese. Lay onion rings over cheese, spread with tomato mixture. Cut olives in halves, arrange olives and anchovy fillets over the top in a decorative pattern. Sprinkle with remaining cheese. Bake in preheated 375 degree F. oven 25-30 minutes or until cheese is slightly browned. Cut pie in wedges. Serve with endive salad and chilled white or rose wine. Serves 4.