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Makes 1 rectangular tart, 13" X 9-inches and serves 6
1 cup all-purpose flour, frozen for 1 hour1/3 cup cake flour, frozen for 1 hourSalt12 tablespoons butter, cut into ½" cubes, frozen for 15 minutes1/4 cup ice water3 tablespoons extra virgin olive oil5 medium yellow onions, thinly sliced, about 2 1/2 pounds3 cloves garlic, chopped1 teaspoon fresh chopped thyme1/2 teaspoon fresh chopped rosemary1 cup tomatoes, peeled, seeded and chopped, fresh or cannedFreshly ground black pepper2 anchovy fillets, boned and soaked in cold water 10 minutes, patted dry, mashed1/2 cup cured black olives, pitted and coarsely chopped
On a work surface, combine the frozen all-purpose, cake flour and 1/2 teaspoon salt. Add the cold butter and with a metal pastry scraper, cut up into 1/4 to 1/2-inch pieces. Add enough ice water just until the mixture almost holds together.
Turn out onto a lightly floured board and press together as best you can to form a rough rectangle shape. There will be large chunks of butter showing. Work quickly and do not knead. Roll out dough into a 1/2-inch thick rectangle. Fold the narrow ends towards the center to meet in the center. Fold in half again so that there are four layers. This is your first turn. Turn the dough a quarter of a turn. Roll again to form a rectangle ½-inch thick. Repeat the folding process. This is your second turn. Repeat the rolling and turning one additional time. Fold the dough into thirds as you would a business letter, wrap the dough in plastic wrap and chill 45 minutes.
In the meantime, warm the oil in a skillet over medium low heat. Add the onions, garlic, thyme and rosemary, and cook over low heat, stirring occasionally, until the onions are soft and golden, 50 to 60 minutes. Add the tomatoes and continue to cook until almost dry, 10 to 15 minutes. Stir in the anchovies and olives, season to taste with salt and pepper and cool.
Preheat an oven to 400°F. On a floured surface, roll the dough to a 13" by 9-inch rectangle, 1/4-inch thick. Crimp the edges. Place the dough on a baking sheet. Cover the dough to within 1/2-inch of the edge with the onion mixture. Bake until the crust is a golden and crisp, 30 to 40 minutes.
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