Warm Olive And Caramelized Onion Tart - flour

Method

• Combine flours in bowl, and freeze 1 hour.
• Freeze butter cubes 1 hour.
• In a bowl or food processor, mix frozen flour with 1/2 teaspoon salt.
• Add butter, and cut with pastry blender or pulse until butter is size of peas.
• Add up to 1/4 cup ice water, just until mixture holds together (if using food processor, transfer mixture to bowl first).
• Turn onto lightly floured surface and pat into shape of small rectangle.
• Chunks of butter will show.
• Roll out dough, making rectangle about 5 by 7 inches, 1/2 inch thick.
• Fold narrow ends toward center so they meet.
• Fold in half again to make 4 layers.
• Give dough quarter turn, and repeat rolling and folding.
• Repeat another time.
• Roll dough again, but this time fold it in thirds like a business letter.
• Wrap in plastic, and refrigerate 45 minutes to 1 hour.
• Meanwhile, heat oil in large skillet over medium-low heat.
• Add onions, garlic, thyme and rosemary, and cook, stirring occasionally, until onions are soft and golden, 50 to 60 minutes.
• Add tomatoes, increase heat and cook until almost dry, 10 to 15 minutes.
• Add anchovies and olives, season and set aside.
• Preheat oven to 400 degrees.
• On floured surface, roll dough to make rectangle 9 by 13 inches, 1/4 inch thick.
• Crimp edges, and transfer to baking sheet.
• Cover dough with onion mixture to within 1/2 inch of edge.
• Bake until crust is golden, 30 to 40 minutes.
• Cut in portions or small squares, and serve.