Roasted Sweet Onion, Garlic and Tomato Tart

1. 1

   Remove the outer skin from the onions but leave some of the skin to protect the meat.

2. 2

   Slice them lengthwise, drizzle with olive oil and lightly salt.

3. 3

   Break a bulb of garlic into cloves but don't peal them.

4. 4

   Wrap the cloves tightly in foil with 2 or 3 drops of water.

5. 5

   Slice six Roma tomatoes into 1/4 inch rounds.

6. 6

   Put all of the above on a cookie sheet and roast in a preheated 325F oven for 45 minutes.

7. 7

   All the above can be done the day before.

8. 8

   Roll your preferred dough to fit a cookie sheet and blind bake under weights or dry beans for 10 minutes at 350F.

9. 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. 10

    Put down a layer of tomatoes, then a layer of onions.

11. 11

    Season to taste with Italian blend, salt and pepper and drizzle with olive oil.

12. 12

    Cover with grated mozzarella and Parmesan.

13. 13

    Bake at 350F for 12 to 15 minutes, until the exposed crust is golden brown.

* Per serving · 4 servings · Values may vary.