Zucchini, Mushroom, and Roasted Cipollini Onion Tart

Zucchini, Mushroom, and Roasted Cipollini Onion Tart
Serves 4-6

1 Sheet Puff Pastry
1 Zucchini
6 Cipollini Onions
1 clove of Garlic
Fresh thyme- a couple sprigs
6-7 Mushrooms
2 tbsp Sherry
Olive Oil
Parmesan Reggiano
Lemon Juice
Oregano
Salt and Pepper

Shave the zucchini and place in a bowl with the sherry, some olive oil, thyme, oregano, salt, pepper, lemon, and chopped up mushrooms, mix well and set aside. Peel the onions and brush with olive oil, roast in an oven for about 30 minutes until tender. When done, take out and cool, then chop up.

Roll out the pastry, prick with a fork, score the edges, and cook for about 10 minutes in the oven until it puffs up.  Remove from oven and heap the onions, zucchini, and mushrooms on top.  Grate parmesan cheese over it and cook in the oven another 20 minutes until golden and cheese has melted.