Eat this Roasted Tomato and Onion Tart

Roast cherry (or other small sweet tomatoes) and sliced sweet onion in some olive oil and sea salt in the oven at 375-425 degrees until soft, browned and slightly blistered.

Meanwhile, brush sheets of fillo dough with olive oil, and drape over a tart or pie pan, layering as you go, until you achive your desired thickness.

Season the roasted veggies with crushed black pepper, and transfer to the tart pan, saving the juices (put this gorgeous broth aside for other uses: I combined it with some greek yogurt to make a dressing for a yellow potato and asparagus salad). Bake the tart in a 375 degree oven until lightly golden, crisp, and bubbling. You may raise the heat to quickly reduce liquid if the tart is too juicy.

Please note that you can first layer the fillo crust with pesto, goat cheese, ham, etc. I made my tart plain, but the beauty of tarts is that you can enrich them in a thousand ways.

Eat this tart. Enjoy the summer. It'll be fall soon!