This is a wonderful zucchini dish, but I must tell you up front that there are two parts to this recipe and neither of them is quick to do. Now that you've been warned, I must also tell you that while the two recipes are not hard to make, they both are time consuming and require a lot of chopping. Are you still with me? The recipes come from Cooking Light and the tart makes a wonderful brunch, luncheon or light dinner entree. The work starts with caramelizing onions. Fortunately, the onions can be made several days before you plan to use them, and that helps reduce any last minute stress that might occur as the tart is put together. Once the onions are ready to go, you are free to move on to the second stage of this creation. There's nothing difficult here, save for the slicing of the zucchini, and once that's done the tart comes together quickly. The finished tart is beautiful and, while I won't make it often,  this recipe has gone into my brunch rotation. This is the kind of dish I like to serve to friends who are also good cooks. While leftover onions can be used for soup or for roast beef and blue cheese subs, the tart does not hold up well. It can, of course, be eaten, but it gets soggy and the texture seems to change if it sits too long. I hope my effort to be honest hasn't frightened you away. Here's the recipe for the brave among you.

Basic Caramelized Onions

Ingredients:

3 tablespoons olive oil

1 tablespoon butter

12 cups vertically sliced yellow onion

1/4 teaspoon kosher salt

Directions:

Heat a large Dutch oven over medium heat. Add oil and butter; swirl until butter melts. Add onion and salt; cook 15 minutes or until onion begins to soften, stirring occasionally. Reduce heat to medium-low. Cook 50 minutes or until very tender, stirring occasionally. Cook an additional 10 minutes or until browned and caramelized, stirring frequently. Yield: 2 cups.

Zucchini and Caramelized Onion Tart

Ingredients:

Pie dough for a 10-inch pie or tart pan

1 tablespoon olive oil

4 cups (1/8-inch-thick) slices zucchini

3 garlic cloves, minced

3/4 teaspoon kosher salt, divided

1/2 cup finely chopped Basic Caramelized Onions

1 cup 1% low-fat milk

1-1/2 tablespoons all-purpose flour

1/2 teaspoon freshly ground black pepper

3 large eggs

2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)

Directions:

1) Preheat oven to 425 degrees F.

2) Roll dough into a 12-inch circle. Fit dough into a 10-inch deep-dish pie plate or quiche pan. Fold edges under and flute. Line dough with foil and fill with pie weights or dried beans. Bake at 425 degrees F. for 12 minutes or until edges are golden. Remove weights and foil and bake an additional 2 minutes. Cool on a wire rack.

3) Reduce oven temperature to 375 degrees.

4) Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat. Add zucchini and garlic. Sprinkle with salt and saut