Preheat oven to 425°F.
In medium bowl, stir flour and 1/2 teaspoon salt.
With pastry blender or two knives used scissor fashion, cut in margarine or butter, and shortening until mixture resembles coarse crumbs.
Sprinkle 3 to 4 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with a fork after each addition until dough is just moist enough to hold together.
On lightly floured surface, with floured rolling pin, roll dough into a 14 inch round; ease into 11" by 1 1/4" tart pan with removable bottom.
Fold overhang in and press against side of tart pan.
Line tart shell with foil and fill with pie weights, uncooked rice, or dried beans.
Bake tart shell 20 minutes; remove foil with pie weights.
Return tart shell to oven; bake 10 minutes longer or until crust is golden.
While tart shell is baking, in nonstick 12 inch skillet, heat olive oil over medium heat.
Add onions and 1/4 teaspoon salt and cook until onions are tender and browned, stirring often, about 20 minutes.
Reserve 3 or 4 Kalamata olives for garnish.
Pit and slice remaining olives.
Turn oven control to broil.
Spoon cooked onions into tart shell; top with half of goat cheese.
Arrange tomato slices, alternating colors, in concentric circles over onion layer.
Sprinkle with pepper and remaining 14 teaspoon salt.
Crumble remaining goat cheese over top of tart.
Place tart in broiler about 7 inches from source of heat.
Broil tart until cheese just melts and tomatoes are heated through, about 6 to 8 minutes.
Sprinkle with whole and sliced Kalamata olives to serve.