Canola oil, for sautéing
3		medium Spanish onions, thinly sliced
1 1/2		cups matzo farfel (matzo broken into small pieces)
2		large eggs, well beaten
1/2		teaspoon salt
1/4		teaspoon black pepper
1		cup cherry tomatoes
1/4		cup grated Parmesan cheese
1		tablespoon chopped fresh parsley
2		teaspoons chopped fresh thyme
1.		Preheat the oven to 350°F. Spray an 8-inch tart pan with nonstick spray.
2.		Heat the oil in a large nonstick skillet over medium heat. Add the onions and cook, stirring occasionally, until tender and caramelized, 25 to 30 minutes.
3.		Meanwhile, to make the crust, combine the matzo farfel, eggs, salt, and pepper in a medium bowl until blended. Evenly press the mixture onto the bottom of th prepared pan. Bake 7 to 8 minutes. Transfer to a wire rack; let cool slightly.
4.		Spoon the onion mixture evenly into the crust. Arrange the tomatoes in a ring over the onions. Sprinkle with the cheese, parsley, and thyme.
5.		Bake, uncovered, until the filling is hot and the tomatoes are soft to the touch, 20 to 25 minutes. Serve warm or at room temperature.

Serves 6-8

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