INGREDIENTS

INSTRUCTIONS

The onions:  Cook the onions slowly in 4 tablespoon of olive oil in a
covered  frying pan or saucepan, stirring frequently, until they are
soft and  thoroughly tender, but now browned--20 minutes or more.
Ahead-of-time  note: May be cooked ahead. Keeps in refrigerator for
several days.  Forming the shell.  Meanwhile, butter the inside bottom
(not the sides) of the  jelly-roll-pan. Roll out the chilled dough into
a rectangle 1/8-inch  thick, and larger and wider than the pan. Fit it
into the pan, and  neatly trim off the overhanging edges. Fold the
dough back in on  itself, creating a narrow border inside the rim of
the pan. Make a  decorative edging by pressing the tines of a table
fork into the  border. To prevent the dough from rising as it bakes,
prick the  inside surface all over with 2 forks. Ahead-of-time note:
Pastry may  be made to this stage and refrigerated until you are ready
to  continue.  Final assembly:  When the onions are tender, season with
salt and pepper, and let them  cool. Scatter them over the inside
surface of the dough.  Bake for 25 to 30 minutes at 425oF. While the
oven is preheating,  arrange a design of black olives over the onions.
Sprinkle the cheese  over all, and dribble on a tablespoons of olive
oil. Bake in the  lower third level of the oven until the pastry has
browned and is  beginning to shrink from the sides of the pan.  Serving
Slide onto a serving board or work surface. Cut into small,
finger-sized squares. Serve hot or at room temperature.  Using the same
pastry shell, you can also make a quiche. Calculate the  custard by
egg: Whisk 1 "large" egg in a measuring cup, blend in milk  or cream to
reach the 1/2-cup mark. For example, whisk 3 eggs in a  4-cup measure
and stir in enough liquid to reach the 1 1/2-cup mark.  Whisk in a
little salt and freshly ground white pepper to taste, plus  perhaps a
speck of nutmeg or a few drops of hot-pepper sauce.  Julia's Pie Crust:
Pie crust dough for two 8-inch tart shells or one 9-inch covered pie,
or double this for an 11 x 17-inch jelly-roll pan.  The initial
mixture:  Place the flour, salt, and diced butter in the container of
the  processor and pulse 5 to 6 times in 1-second bursts, to break up
the  butter. Add the shortening, turn on the machine and immediately
pour  in 1/2 cup ice water. Pulse 2 or 3 more times. Remove the cover
and  feel the dough: it should look like a bunch of small lumps and
when  you press a handful  continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 9823
Calories From Fat: 4277
Total Fat: 485.2g
Cholesterol: 1412.1mg
Sodium: 13356.2mg
Potassium: 3084.6mg
Carbohydrates: 1111.8g
Fiber: 48.5g
Sugar: 19.3g
Protein: 251.2g