Tomato and Onion Tart | Florida Tomato Committee

Ingredients

• 9-inch removable bottom tart pan
• 1 sheet packaged 9-inch pie dough
• 3 tablespoons olive oil
• 2 large red onions (about 1-1/2 lbs.) thinly sliced
• 2 eggs, lightly beaten
• 1 cup ricotta cheese
• 3 tablespoons Parmesan cheese, freshly grated
• 2 cloves garlic, peeled & minced
• 1/4 teaspoon fresh ground nutmeg
• 2 tablespoons finely chopped fresh thyme or 2 teaspoons dried
• 3 large firm, ripe, red tomatoes, sliced into 1/4-inch rounds
• Salt and freshly ground pepper