Best to start with archery, since the preparation of the filling is a long process. I obrydalas, while the cleaned and shredded onions. Well, nothing is even useful. So, to clean the kilo of onions to chop thin half-rings. It is best to use a grater of börner and the other similar devices because of the onion rings, again, needs to be sliced very thin.

From flour, water, olive oil, salt and yeast knead the dough. It will be quite tight. Leave to rest for 20 minutes, let rise.

While the dough rasslaivetsa to melt in the pan butter and add to it 3 tbsp olive. Add the butter to the chopped onion. Simmer until soft over medium heat, stirring constantly. Watch that the onions were not fried, and stewed. It should not burn! It will take about 20-30 minutes. At the end of stewing, add a little salt, pepper and thyme. Salt quite a bit!!! Note that the top will lie a very salty anchovy. Remove from heat and leave to cool slightly.

Roll the dough into a rectangle (20x30), to make a small rim. I made from scraps of dough. Give a time for ten minutes.

On the dough place a layer of onion on top to make the mesh of anchovies. In the center of each cell to put on the pickle.

I had the Moroccan anchovies with pieces of paprika. These pieces also went into business.

Bake at 200°C for 20-30 minutes. It's delicious even with my dislike of onions. Especially tasty tart in the form of heat. The next day I warmed the slices in the micro, my husband ate it cold.