| • | To prepare the pastry, Sift the flour and salt into small bowl and massage in butter till the mixture resembles breadcrumbs.
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| • | Add water and lemon juice to the flour mixture to form the dough.
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| • | Turn on to a floured surface and knead lightly till soft.
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| • | Wrap dough in the plastic wrap and chill for about 1 hour.
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| • | Preheat the oven to 425 degrees F.
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| • | Heat the oil in a big pan and cook onions gently without browning till they are almost a puree for about 40 minutes.
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| • | Add salt and pepper to it.
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| • | Roll out the pastry on a floured surface and make a big circle to line a slightly greased 30 cm pizza tray.
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| • | Prick all over with a fork and bake in a preheated oven for about 10 minutes.
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| • | Remove it from the oven and cover the pastry with the onions, pressing them down a bit.
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| • | Now cover up the onions with the tomatoes, overlapping them.
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| • | Drain the anchovies, reserving the oil, and cut each fillet in half lengthways.
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| • | Create a lattice pattern of anchovy strips over the filling and decorate the holes in the lattice with halved black olives.
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| • | Sprinkle tart with reserved anchovy oil and grind as much pepper over the top as desired.
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| • | Reduce the oven to 375 degrees F and bake Pissaladiera about 15 minutes or till pastry is crisp and golden. |
