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Make the dough: whisk the flour and salt together in a large bowl. Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in the cold water, 2 tablespoons at a time, and stir with a fork until the dough just comes together — it should hold when pressed but not feel wet or sticky. Flatten into a disk, wrap tightly, and refrigerate for 30 minutes.
While the dough chills, heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so it doesn't brown.
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