Vegetable coal, Onion, and Anchovy Pie

Remove the butter from the fridge, and cut it into small pieces. Bring it to room temperature. Place the flour in a mixing bowl, add the salt and the vegetable coal, and mix to combine. Make a well in the center, and add the butter. Work the dough, adding the water bit by bit. As soon as it comes together, stop adding water and bring the dough together into a bowl. Cover with plastic wrap and allow to rest at least 1 hour in the fridge.

Meanwhile, place the anchovies in a mixing bowl, cover with water, and soak for 30 minutes to desalt them. Drain them and dry on paper towels. Peel and slice the onions into half-moons. Place them in a mixing bowl and season with a good drizzle of olive oil and the oregano. Preheat the oven to 180°C (th. 6). Roll the dough out into a 30 cm wide, 2 mm thick round. Place it on a baking sheet covered with parchment paper. Place the anchovy fillets in a spiral over the top, and arrange the onions between them. Bake for 15 to 20 minutes.

While the tart is baking, remove the stems from the wild arugula and wash and dry it. Place it in a mixing bowl, and season it with a drizzle of olive oil and a pinch of salt. Remove the baking sheet from the oven, and place the tart on a serving dish. Place the arugula over the top, and serve immediately, while hot.

This recipe was originally published in "Nature volume 2" (Alain Ducasse Edition).