Instructions: To make filling: Combine the cream cheese, goat cheese, spinach, parmesan cheese, artichoke hearts, fennel seeds, garlic, thyme, rosemary, olive oil, shallots, and salt and pepper to taste in a large bowl. Mix until well-combined.

Set aside. (Reserve cream for assembly.)

To make topping: Toss together the artichoke hearts, green and Kalamata olives, orange peel, fennel seeds, thyme, rosemary, currants, garlic and olive oil. Set aside until ready to use.

To make crust: Combine the flour, salt, shortening and butter in a medium bowl. Using the tips of your fingers, quickly blend the fat into the flour until the mixture resembles coarse crumbs.

(Alternately, combine the flour, salt, shortening and butter in the bowl of a food processor. Pulse the processor several times until the mixture resembles coarse crumbs with some larger crumbs. Remove mixture to a medium bowl and proceed as follows.)

Drizzle the cold water over the flour mixture and toss with a fork until the mixture begins to hold together. Gather into a ball and wrap in plastic wrap.

Chill at least 30 minutes.

Preheat oven to 400 degrees.

On a lightly floured board, roll pastry dough into a 14 inch circle. Place on a baking sheet. Pile the filling into the center of the dough, leaving a 3 inch edge all around the circle. Fold up the 3 inches of dough so it partially covers the filling, leaving the center of the filling exposed.

Whisk together the egg and 1 tablespoon cream. Brush the folded crust with the egg mixture and then sprinkle with parmesan cheese. Pour the reserved 1 tablespoon of cream over the exposed filling, spreading it gently with your fingers (this keeps the filling from drying out).

Bake about 45 minutes or until the crust is golden brown. Remove from oven and cover the exposed filling with the olive-artichoke topping mixture. Garnish with toasted walnuts. Cut into wedges and serve warm or at room temperature.

Note: To toast seeds, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to burn.

Note: To roast shallots, place shallots on a square of foil. Drizzle with olive oil. Wrap foil and bake at 375 degrees for 30 to 45 minutes.

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

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