Classic Pissaladière

For Pastry:

Put flour and chilled butter in a food processor and pulse until the mixture resembles coarse bread crumbs. Add the egg yolk and 1 tablespoon iced water, process just until the dough gathers on the blades. Only add the remaining water if needed. Wrap the dough in plastic and refrigerate for 30 minutes.

For the Filling:

Heat the olive oil in a large saucepan, over low heat. Add the onions and bay leaf; cover and gently cook over low heat, stirring occasionally until the onions are soft and translucent, but not browned, about 35 minutes. Add the tomato slices, garlic, thyme, and rosemary, salt and pepper. Increase heat slightly and cook for an additional 15 minutes, or until most of the moisture evaporates. Remove and discard the bay leaf; set aside and allow to cool.

Preheat oven to 400ºF.

On a lightly floured work surface, roll out pastry and line a large tart pan, molding the dough up the sides of the tart pan, and crimping the edge. Prick well with a fork and bake the shell for about 12 to 15 minutes. Remove from oven and reduce oven temperature to 350º F.

To Assemble:

Spread the cooled onion mixture over the pastry shell. Make a lattice design with the anchovies and place an olive in the middle of each square. Brush the onions, anchovies and olives with olive oil. Bake for 25 minutes.