Onion, anchovy and black olive tart

Pulse the all purpose flour, cake flour, salt and diced chilled butter in a food processor, five or six very quick half-second pulses.

Add the chilled vegetable shortening and pulse twice.

Stream the ice water in with the machine running, stopping short of all of it if the dough already presses into a mass; pulse two or three more times.

Turn the dough out and smear egg-sized clumps away with the heel of the hand five or six times to finish blending the fat into the flour.

Form the dough into a cake, wrap in plastic and chill two hours.

Dice the onions fairly finely.

Dampen the cheesecloth, add the parsley, bay leaf and thyme, and tie it into a herb bouquet.

Heat the olive oil in a wide pan over low heat and add the diced onions, the herb bouquet, the garlic cloves and the salt.

Cook uncovered over medium to medium-low, stirring throughout, about an hour until tender.

Roll the chilled dough out rapidly to about one eighth of an inch thick.

Line the quiche pan, press the sides to make them thicker, roll the pin across the rim to trim, then push the sides up.

Mark a decorative pattern around the edge with the dull side of a knife and prick the bottom at quarter inch intervals with a fork.

Chill the shell half an hour to relax the dough.

Line the shell with aluminum foil and raw chickpeas and blind bake at 450F for 15 minutes on a preheated pizza tray.

Remove the weights once the bottom is set, prick the bottom again and return to the oven a few minutes until it takes a little colour.

Keep the onions going low and slow to two hours in total, until caramelized and golden.

Remove the herb bouquet and both garlic cloves, then season the onions with the pepper, the ground cloves and a little more salt.

Spread the caramelized onions into the baked pastry shell.

Lay the anchovy filets over the onions in a fan-shaped design with an olive at the centre, and place the remaining olives at decorative intervals.

Drizzle about a tablespoon of olive oil over the top.

Bake in the upper part of a 400F oven 10 to 15 minutes until bubbling hot.