7.Refrigerate the pan of dough for 30 minutes.8.Line the quiche pan with baking stones, and blind bake for 15 minutes.9.Remove and cool just a bit before lining with the tart ingredients.Roasted Tomato Tart FillingIngredients:roasted tomatoes2 large onions, thinly sliced into rings2 tbsp. butter 1 - 2 tbsp. balsamic vinegar black pepper 6 oz. mozzarella cheese, thinly sliced3 - 4 slices American cheese½ c. Parmesan cheese, grated1 tbsp. fresh basil ribbonsOlive oil for drizzlingMaking the Filling:1.While the tomatoes are roasting, sauté the onions in butter and plenty of black pepper for a couple minutes … to sweat them. Lower the heat and leave them tocaramelize, stirring every few minutes.2.When the onions have begun to brown up, add the balsamic vinegar and stir tocombine. Let the onions continue to caramelize.3.Tear the American cheese slice in halves, slice the mozzarella.4.Slice the basil ribbons and set aside.Assembling the Tart:1.Sprinkle all but 2 tbsp. of the Parmesan cheese into the bottom of the prepared/baked crust.2.Lay the American cheese over the top of the Parmesan.3.Using a pair of forks spread half the onions over the cheeses.4.Arrange half the roasted tomatoes next in one layer.5.Make a layer of half the mozzarella cheese.6.Make a layer of the other half of the onions.7.Layer the other half of the mozzarella.8.Layer the other half of the tomatoes.9.Sprinkle the top of the tart with the last 2 tbsp. of Parmesan, the basil ribbons, anddrizzle with olive oil.10.Place the tart in a pre-heated oven and bake for 30 – 35 minutes … until thesurface glistens, the cheeses are bubbly, and the crust is golden brown.11.Remove from the oven and cool slightly before serving warm.