To prepare the dough in a bowl, mix the flour and the butter (it is important that the butter soften at room temperature). Clean the hands to make coarse crumbs. Add the egg yolk and water and knead a soft dough. Cover with foil and leave in the fridge for half an hour. For the preparation of stuffing, fry the onion in olive oil heated tigans. After acquiring golden color, add the tomato paste. Season with salt, a pinch of sugar, pepper, thyme and basil. Cut olives into strips and add them to the tomato mixture. Roll out the dough. Cover the tray with baking paper. Raztelete dough on the paper (including the walls). Distribute the stuffing everywhere and grate kashkashala top. Bake in preheated oven at 200C degrees for 20 minutes. After taking out the finished tart, brush edges with butter. Wait tart to cool and then cut it into.