First cook the vermicelli for about 4 minutes in 2.5 liters of boiling salted water. Drain them, season them with half the butter and cheese.
Add pitted olives
Mix without crushing using two forks.
Once the shortcrust pastry has returned to normal temperature, roll out and line a 26 cm in diameter movable-bottom tart tin; Prick it over its entire surface with a fork and bake it in a hot oven until it is light blond.
Pour the above mixture over the cooked pastry in a very thick layer, sprinkle with the rest of the cheese, garnish with the anchovy fillets and then with the sliced tomatoes.
Add the rest of the butter cut into small pieces.
Brown in a hot oven.
