Roasted Garlic Sweet Onion Torta
Ingredients
1 large head garlic
2 tablespoons olive oil, divided
2 large, sweet onions, thinly sliced
1 tablespoon butter
1 teaspoon fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 refrigerated pie crust or 1 sheet puff pastry
4 large eggs
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 cup shredded Gruyère or Swiss cheese
1 tablespoon chopped fresh parsley
Instructions
Roast the garlic: Heat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 35–45 minutes, until soft and golden. Cool slightly and squeeze the cloves from their skins.
Caramelize the onions: Melt the butter with the remaining olive oil in a large skillet over medium-low heat. Add the sliced onions, thyme, salt, and pepper. Cook for 25–35 minutes, stirring occasionally, until deeply golden and caramelized.
Prepare the crust: Reduce oven temperature to 375°F (190°C). Fit the pie crust or puff pastry into a 9-inch tart or pie pan. Prick the bottom with a fork. Line with parchment and pie weights, then bake for 10 minutes. Remove the weights and bake another 5 minutes.
Make the filling: Whisk together the eggs and cream. Stir in the roasted garlic, Parmesan, Gruyère, parsley, and caramelized onions.
Assemble: Pour the filling into the partially baked crust and spread evenly.
Bake: Bake for 30–40 minutes, until the center is set and the top is lightly golden.
Rest and serve: Let the torta rest for 10–15 minutes before slicing. Serve warm or at room temperature.

Tip: For extra flavor, add a pinch of nutmeg or a small splash of dry white wine to the onion mixture while caramelizing.

Yield: 8 servings