Roasted Sweet Onion, Garlic and Tomato Tart

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Ready In:
1hr 10mins
Ingredients:
7
Yields:
1 Tart
Serves:
1-2
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ingredients

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directions

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

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RECIPE SUBMITTED BY

As a Yankee transplanted to the Old South, my tastes have been slowly educated to the finer and hotter things in life. With 40 years in the Fire-Rescue service, I have had some incredable "on duty" meals, on both ends of the scale! In self defence, even as Chief, I often do the cooking. One thing can be taken as gospel, no matter how much complaining, there are never any leftovers.
 
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