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1
Preheat the oven to 400F.
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2
Tear off a piece of foil twice as large as the crust.
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3
Fold it in half and smear it with butter or oil; lay the greased side on the crust.
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4
Weight the foil with a pile of dried beans or rice (these can be reused for this same purpose), pie weights, or a tight-fitting skillet or saucepananything that will sit flat on the surface.
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5
Bake for 12 minutes, then remove the foil and continue to bake at 350F until the crust is a beautiful shade of brown, just a few minutes more.
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6
Remove and let cool on a rack while you prepare the filling.
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7
Meanwhile, put the 4 tablespoons butter in a large nonstick skillet over medium heat.
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8
Two minutes later, add the onion, along with salt and pepper.
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9
Cook, stirring occasionally, until the onion begins to soften, about 5 minutes.
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10
Add the potatoes and continue to cook, stirring, until the potatoes look glossy, about 5 minutes.
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11
Add the tomatoes, olives, and cayenne, stir, and bring the mixture to a boil.
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12
Adjust the heat so the mixture simmers and cook, stirring occasionally, until the potatoes are soft and the mixture thick, about 15 minutes.
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13
If a great deal of liquid remains, raise the heat until most of it is gone.
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14
Taste and adjust the seasoning; cool slightly.
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15
Combine the potato mixture with the remaining ingredients and pile into the prebaked shell.
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16
Bake for 30 to 40 minutes, or until almost firm and lightly browned on top; reduce the oven heat if the shells edges are darkening too quickly.
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17
Cool for at least 10 minutes before slicing and serving.
