| • | To cook the pastry, Sift the flour and table salt into little normal bowl and massage in butter until the mixture resembles breadcrumbs.
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| • | Add water and citrus limon juice to the flour mixture to form the dough.
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| • | Turn on to a floured surface and knead lightly until soft.
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| • | Wrap dough in the plastic enclose and cool for about 1 hour.
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| • | Preheat the oven to 425 degree F.
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| • | Heat the oil in a large cooking pan and cook onions gently without browning until they are almost a puree for about 40 minutes.
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| • | Add table salt and pepper to it.
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| • | Roll aside the pastry on a floured surface and make a large circle to line a slimly lubricated 30 cm pizza tray.
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| • | Prick all 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 out 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 down each fillet in one-half lengthways.
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| • | Create a lattice pattern of anchovy strips all over the filling up and beautify the holes in the lattice with halved black olives.
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| • | Sprinkle tart with reserved anchovy oil and grind as much pepper all over the top as desired.
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| • | Reduce the oven to 375 degree F and bake Pissaladiera about 15 minutes or until pastry is crispy and golden.
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