Heat a large heavy sauté pan over medium heat until hot. Add the olive oil and onions. Sauté until the onions are golden, 20 to 25 minutes. Add the olives, anchovies, tomatoes and raisins. Reduce the heat to medium low and let the mixture cook for 30 to 40 minutes, stirring occasionally. When done the mixture should appear dry. (The onion mixture can be prepared ahead to this point and stored, covered and refrigerated, for up to one week.)

Preheat oven to 400 degrees F.

Spread the cream cheese on the bottom of the pastry shell(s). Heat the shell(s) in the oven until the cheese in warm, about 5 minutes. Meanwhile, heat the onion mixture in a sauté pan over medium heat. When the mixture is hot, pour it into the warmed pastry shell(s). Cut the large shell into 8 pieces, the small shells in half and serve.

Makes 8 servings.

Let the dough soften at room temperature until it can be rolled. Roll the dough 1/8-inch thick and 3 inches wider than the tart pan. Gently lift the dough into the pan and press the dough down into the corners. Trim the excess dough and pinch the edge decoratively. The scraps can be rerolled or frozen for later use. Chill for 15 minutes, wrapped in plastic wrap. (The shell can be prepared ahead to this point and stored, covered and refrigerated, for up to 2 days or frozen for 2 weeks.)

Preheat the oven to 375 degrees F.

Line the crust with foil and fill it with dried beans to weight it down. Bake for 20 minutes, remove the beans and the foil and continue baking until the crust is nicely brown, 15 to 20 minutes. If using a frozen shell, bake it without thawing, adding 5 to 10 minutes to the cooking time. Cool the shell before using.

Makes one 9-inch or 10-inch shell.