3/4 cup whole wheat flour
1/2 cup white flour
6 Tbsps. cold butter
1 egg yolk
2 Tbsps. ice water
Beans for weighting down dough or pie weights

FILLING:

2 large yellow onions
1 tsp. rosemary
3 Tbsps. butter
3 medium tomatoes
2 Tbsps. olive oil
1 clove garlic, crushed
1/4 cup Parmesan cheese
2 ozs. anchovies
1 (16 oz.) can pitted Greek olives
Mozzarella cheese, cut in strips

To make crust: cut butter into sifted flours. When like coarse meal, add egg yolk and enough ice water to make firm dough. Refrigerate for 1/2 hour. Roll out on lightly floured surface in a 20 x 6 inch rectangle. Place dough on cookie sheet and pinch up edges to height of 1/2 inch. Line the pastry with foil and fill with beans or pie weights, and bake at 400 degrees for 10 minutes.

To make the filling: slice the onions and saute in butter with rosemary until soft. Remove foil and weights from crust and distribute onions on bottom. Sprinkle with Parmesan cheese. Peel tomatoes; squeeze out seeds. Chop tomatoes and crush garlic. Cook in olive oil until it is a thick sauce. Add tomato paste if the color is too pale. Spread tomato mixture over onions. Cut Mozzarella cheese into thin 1 inch strips. Arrange in criss cross pattern over tomatoes. Lay anchovies over cheese, fill in spots with pitted Greek olives. Bake at 375 degrees for 25 minutes until cheese is melted and golden. Serve hot or cold. Yummy!