Roasted Cherry Tomato Tart

We just got back from Ellijay, Georgia, and then Salt Lake City, Utah... just in time for the Farmer's Market!

Last time we were in town, the market consisted of some root vegetables and aromatics, and canned jams (oh, and locally made frozen tamales, our favorite). But now--almost a month later!-- we had access to tomatoes and eggplant and flowers, oh my!

So, I bought some very cheap, very local, rather small eggplant with which to make baba ganoush (it is delicious). And, of course, this:

Roasted Cherry Tomato Tart

We are exhausted from all of the family + friends time (bless their hearts), and we are back to the grind. My spare time consists of whipping together lesson plans and syllabi, not so much dough from scratch... well, with some exceptions.

So, no meticulous photo taking lately. I used this recipe for the crust, but I also used a few tablespoons of vodka, which adds moistness without adding gluten. I then layered caramelized onions, which I do like to have on hand (they keep well for about one week), and then sliced tomatoes. Bake at 375 for about 45 minutes, and ENJOY!