Fennel and onion tart
---------- Recipe via Meal-Master (tm) v8.02
Title: FENNEL AND ONION TART
Categories: Vegetarian, Vegan, Main dish, Ornish
Yield: 4 servings
---------------------TART SHELL DOUGH---------------------
1/2 oz Yeast, fresh, OR
1/2 pk Yeast, dry
1 c ;water, warm
pn Salt
2 c Flour, unbleached
------------------FENNEL-ONION MARMALADE------------------
2 c ;water
1 Onion; minced
5 Garlic cloves; minced
1 1/2 tb Thyme, fresh
-----------------------PEARL ONIONS-----------------------
60 Pearl onions; peeled
1 c ;water
1/3 c Balsamic vinegar
1 ts Honey or maple syrup
-------------------------ASSEMBLY-------------------------
1/2 c Chives; snipped
To make the tart-shell dough: In a large bowl,
dissolve the yeast in the water. Add the salt and
flour; mix well, using your hands if necessary. Knead
for a minute to form the dough into a ball. Cover with
plastic wrap and place in the refrigerator for 3 hours.
To make the fennel-onion marmalade: In a 3-quart
saucepan, combine the water, onion, fennel, garlic,
thyme and honey or syrup. Cook over medium heat for 25
minutes, or until all the water has cooked away and
the vegetables are tender. Cool to room temperature.
To make the pearl onions: In a 2-quart saucepan,
combine the onions, water, vinegar and honey. Cook
over medium-low heat for 20 minutes, or until the
water has cooked away and the onions are tender. Cool
to room temperature.
To assemble the tart: Roll the dough into a circle
about 8 inches in diameter and place on a baking
sheet. Spread the fennel-onion marmaladeover the
dough, to within 1/2 inch of the edge. Top withthe
pearl onions.
Bake at 350 degrees for 30 to 35 minutes, or until
the shell is golden brown and cooked through. Remove
from the oven and garnish with the chives. Cut into
four wedges; serve warm or at room temperature.
Source: Prevention Magazine, Mar 93/MM by DEEANNE
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