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1
In a large bowl whisk together flour and salt and with a pastry blender or fingertips blend in butter until mixture resembles coarse meal.
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2
Add ice water, 1 tablespoon at a time, tossing with a fork to incorporate, until mixture begins to form a dough.
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3
On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with.
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4
Form dough into a ball and flatten to form a disk.
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5
Wrap dough in plastic wrap and chill 1 hour.
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6
Pastry dough may be made 1 week ahead and chilled.
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7
Makes enough dough for a single-crust 12-inch tart.
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8
In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes.
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9
Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates.
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10
Remove skillet from heat to cool onions slightly.
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11
Preheat oven to 375 degrees F.
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12
On a lightly floured surface with a floured rolling pin roll dough into a 14-inch round (about 1/8 inch thick).
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13
Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish.
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14
Unfold dough, easing to fit, and trim overhang to 3/4 inch.
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15
Fold overhang toward center and press against side of pan or dish.
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16
Spread onion mixture over dough and top with cheese.
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17
Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.
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18
Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack.
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19
Remove rim of pan if necessary.
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20
Serve tart warm or at room temperature.
