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1
In a large bowl with a wooden spoon, beat the 14 tablespoons of the butter until it is soft and creamy.
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2
Add the egg and the wine and beat to blend.
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3
Add the remaining components except for 1 teaspoon butter, blending them lightly.
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4
Turn the mixture out onto a lightly floured surface, gently pressing it into a rough dough and rolling it into a ball.
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5
Flatten the ball into a disk and wrap the dough tightly in plastic wrap, permitting it to rest in the refrigerator for 1 hour or even overnight if its more convenient.
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6
With 1 teaspoon of butter, grease the surface of a 9-inch tart pan with a removable bottom.
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7
Roll two-thirds of the doughrewrapping the remaining one-third and returning it to the refrigeratorinto a circle about 11 inches in diameter and transfer it to the tart pan, fitting it in snugly, permitting the excess to drape over the sides.
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8
Cover the pan tightly with plastic wrap and refrigerate it for 1 hour.
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9
Meanwhile, make the filling.
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10
Rinse the anchovies.
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11
Remove their heads and bones, dry them on paper towels, and crush lightly with a fork.
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12
Set aside.
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13
Place the soaked, rinsed, poached, drained, rinsed, skinned, and boned baccala into a bowl and, with two forks, finely shred the fish.
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14
Add the cream and blend the components well.
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15
Set the bowl aside.
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16
In a large saute pan over a medium flame, warm 1/3 cup of the olive oil and soften the onions to transparency, taking care not to color them.
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17
Add the anchovies, the olives, and the capers and toss them about with the onions for a minute or two.
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18
Add the mixture to the bowl with the baccala and blend the components well.
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19
Turn out the mixture into the pastry-lined tin.
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20
Roll out the remaining one-third of the dough into a 9 1/2-inch circle and place it over the filling.
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21
Turn down the edges of the pastry lining to meet the top crust, crimping them together to encase the filling.
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22
Beat 2 teaspoons of the oil into the egg yolk and, with a pastry brush, paint the surface of the tart, conserving a spoonful of it for later.
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23
Bake the tart for 45 to 50 minutes or until the crust is deeply golden.
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24
Paint the hot, hot surface of the tart with another coat of the glaze and permit the tart to cool on a rack for 20 minutes before removing its sides and letting it cool thoroughly.
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25
Present the tart at room temperature in generous wedges as a first course.
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26
Serve it, too, as a main course with jugs of cold white wine and a salad of bitter greens dressed in good oil and lemon juice.
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27
Also, it makes a handsome and most portable pie to accompany one on some after-dark adventure.
