Onion and Olive Pie

• 2 cups all-purpose flour
• 1/2 pound unsalted butter, sliced
• 1/2 teaspoon kosher salt
• 1 egg yolk
• 3 tablespoons ice water
• 2 tablespoons sweet butter
• 3 pounds yellow onions, thinly sliced
• Salt and freshly ground black pepper to taste
• 12 anchovy fillets
• 1 cup oil-cured black olives, pitted and halved

1. To make the crust, use fingertips to quickly work the flour into the butter until the mixture has the consistency of coarse cornmeal.
2. Add the salt.
3. Beat the egg yolk into the ice water.
4. Form a well in the flour and butter mixture, pour in the liquid and, using the heel of the hand, work the liquid into the flour mixture until the dough can be shaped into a ball.
5. Wrap in plastic.
6. Chill for 1 hour.
7. Make the filling by melting the butter in a large skillet over high heat.
8. Reduce the heat to low and add the onions.
9. Cook, stirring frequently until the onions are light brown, about 15 minutes.
10. Adjust the flame to avoid burning.
11. Season with salt and pepper and set aside.
12. Preheat the oven to 375 degrees.
13. Roll the dough out on a lightly floured surface and place in a large pie or tart pan.
14. Press the dough into the pan and crimp the edges.
15. Arrange the anchovies in a starburst pattern from the center of the pie.
16. Sprinkle on half of the black olives.
17. Layer in half of the onions, then the remaining black olives and then top with the remaining onions.
18. Bake the tart until the crust is golden and the onions are caramelized and brown, 40 to 50 minutes.

flour, butter, kosher salt, egg yolk, water, sweet butter, yellow onions, salt, anchovy, oilcured black olives

Taken from cooking.nytimes.com/recipes/1150 (may not work)