|Self rising flour||1 Pound|
|Margarine||1⁄4 Pound (Fleischmann's)|
|Parmesan cheese||1⁄4 Pound, grated|
|Cold water||9 Ounce|
|Spanish onions||1 1⁄2 Pound, thinly sliced|
|Margarine/Butter||1 1⁄2 Ounce|
|Peanut oil||1 1⁄2 Ounce (Planters)|
|Garlic||4 Clove (20 gm), crushed|
|Anchovy fillets||16 , sliced|
|Black olives||24 Small|
Make the pastry and chill a minimum of one hour.
Roll out pastry and line an 11" or 12" flan pan (with loose bottom).
Do not put pastry right up to top, only to within 1/4".
In a frypan, melt the butter and oil, add the garlic and onions and cook them very slowly until tender, always turning them.
Do not brown.
When onions are done, lay them in the pastry, spreading them evenly.
Over the onions, place the anchovy fillets in a criss cross pattern, like a trellis design, and put a black olive in each of the squares.
Bake 1/2 an hour in 380° oven.