Onion tomato tarts about to go in the oven. I used whatever cheese I had on hand (gruyere, mozzarella and Parmesan) and added crispy pancetta on the bottom of the tart. Used the roasted tomatoes I made the other day, drizzled with olive oil and balsamic vinegar before roasting. Fresh thyme with the Vidalia onions, caramelized with garlic then deglazed with Pinot Grigio. This and a salad will be WFD. And leftover scones that I have hidden for dessert!