For the tart shell:

1. Preheat Oven 350 Degrees F.
2. Place the flour in a large mixing bowl.
3. Add the cubed butter.
4. Using a pastry cutter or crumble with your fingers the flour and butter into pea sized bits.
5. Making a well in the middle of the flour add the eggs and stir the dough with a fork to combine.
6. Add the water a little at a time while forming the dough. Do Not Overwork the dough.
7. Flour a clean surface and roll the dough to a ¼ inch thickness.
8. Dust a baking sheet with cornmeal and place the dough on the sheet.
9. Partially bake the dough for 6 – 8 minutes. Remove from the oven and prepare the topping.

For the tomato and onion topping:

1. Heat a large cast iron griddle and place the tomatoes on the hot griddle. Let the tomatoes come to a beautiful char and slightly pop open.
2. Heat a large cast iron frying pan and a tablespoon of olive oil and a pat of butter. Place the sliced onion in the frying pan and sauté to soften. Add the raisins and spices the fresh chopped parsley and the charred tomatoes.
3. Top the tart dough with this mixture and finish off with the freshly grated Romano cheese and an extra drizzle of olive oil.
4. Bake for 20 – 25 minutes.