You may also like
Categories:Viewed: 27 - Published at: 6 years ago
Ingredients
- 1/2 package yeast, active dry
- 1 cup water warm
- 1 pinch salt
- 2 cups flour, unbleached all-purpose
- 1 each onions minced
- 1 large fennel bulb thinly sliced
- 5 each garlic cloves
- 1 1/2 tablespoons thyme fresh
- 2 cups water
- 1 x pearl onions
Method
- 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 350F (180C) 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.
