Roasted Sweet Onion, Garlic and Tomato Tart

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr


  1. Remove the outer skin from the onions but leave some of the skin to protect the meat.
  2. Slice them lengthwise, drizzle with olive oil and lightly salt.
  3. Break a bulb of garlic into cloves but don't peal them.
  4. Wrap the cloves tightly in foil with 2 or 3 drops of water.
  5. Slice six Roma tomatoes into 1/4 inch rounds.
  6. Put all of the above on a cookie sheet and roast in a preheated 325°F oven for 45 minutes.
  7. All the above can be done the day before.
  8. Roll your preferred dough to fit a cookie sheet and blind bake under weights or dry beans for 10 minutes at 350°F.
  9. When the dough is cooled somewhat, cut the tips off the garlic cloves and squeeze that glorious goo on to the dough and spread.
  10. Put down a layer of tomatoes, then a layer of onions.
  11. Season to taste with Italian blend, salt and pepper and drizzle with olive oil.
  12. Cover with grated mozzarella and Parmesan.
  13. Bake at 350°F for 12 to 15 minutes, until the exposed crust is golden brown.