Olive Tart

Preparation:

Preparation: Prepare the filling: heat the oil in a saucepan and brown the garlic and onion for fifteen minutes over low heat. Add the pulp and tomato puree, red wine, basil, salt and pepper. Bring to the boil again and leave to simmer for thirty minutes, stirring occasionally. Turn on the oven at 200 degrees (thermostat 6). Prepare the dough by sifting the flour into a bowl and mixing it with the butter and lard. Add enough cold water to obtain a soft but at the same time compact dough. Work it with your hands on a floured pastry board. Roll out the dough and line a 25 cm diameter mold with fluted edges, lightly greased. Line the pastry with a sheet of wax paper and fill it with dried beans. Put it in the oven for fifteen minutes, then remove the paper and beans and put it back in the oven for another fifteen minutes, then remove the paper and beans and put it back in the oven for another five minutes. Remove from the oven and lower the temperature to 190 degrees. Spread the slightly cooled filling on the pastry base and level the surface. Sprinkle it with cheese. Drain the anchovies and cut them into strips. Arrange them on the cheese forming a grid pattern. Decorate with black olives. Put back in the oven for forty minutes, until the cheese is well melted and golden. It can be served immediately or left to cool and served later.