Peel the red onions, chop them finely, peel the cloves of garlic, crush them and chop them. Sweat the mixture over low heat in a pan with 1 tbsp of olive oil. Set aside.
Wash the zucchini, after removing the 2 ends. Cut them into thin slices (1/2 cm). In a sauté pan, cook the courgettes over medium heat until they are confit, do the same with the tomatoes cut into slices.
Preheat the oven to th-7 (210° C).
Roll out the dough. Butter a 28cm tart tin. Prick the dough with a fork, roll the edges to make it thick.
Spread the red onions and garlic on the bottom of the pie.
Lay the candied slices on top. courgettes and tomatoes alternately, season with salt and freshly ground pepper. Pour the rest of the oil and sprinkle with oregano.
Cook for 20 minutes in the oven.
Serve hot
