Warm Olive and Caramelized Onion Tart or Pissaladiere

Ingredients

• 1 cup all-purpose flour, frozen for 1 hour
• 1/3 cup cake flour, frozen for 1 hour
• Salt
• 12 tablespoons butter, cut into ½" cubes, frozen for 15 minutes
• 1/4 cup ice water
• 3 tablespoons extra virgin olive oil
• 5 medium yellow onions, thinly sliced, about 2 1/2 pounds
• 3 cloves garlic, chopped
• 1 teaspoon fresh chopped thyme
• 1/2 teaspoon fresh chopped rosemary
• 1 cup tomatoes, peeled, seeded and chopped, fresh or canned
• Freshly ground black pepper
• 2 anchovy fillets, boned and soaked in cold water 10 minutes, patted dry, mashed
• 1/2 cup cured black olives, pitted and coarsely chopped