Fennel and Onion Tart Recipe

Fennel and Onion Tart Recipes

Ingredients :

1/2 ounce fresh yeast

4 cups water

2 cups all-purpose flour

1 tbsp kosher salt

1 yellow onion

5 garlic cloves

1 fennel bulb (about 11 ounces), tough outer skin removed

1.5 tbsp chopped fresh thyme

1 tbsp plus 1 tsp sugar

60 pearl onions (12 ounces), peeled

1/3 cup balsamic vinegar

1/2 cup chopped fresh chives

Method :

To make the tart shell, mix together the yeast, 1 cup water, flour, and a pinch of salt until well combined. Form the dough into a ball, cover with plastic wrap, and place in the refrigerator for 3 hours. Mince the yellow onion, garlic and fennel and place in a medium-sized saucepan. Add 2 cups water, thyme, 1/2 tsp salt, and 1 tbsp sugar. Cook over medium heat for 25 minutes, or until all the water has been cooked away. Cool to room temperature.

While the fennel-onion marmalade is cooking, place the pearl onions, remaining 1 cup water, 1/2 tsp salt, 1 tsp sugar, balsamic vinegar into a saucepan. Cook over medium-low heat for 20 minutes, or until the water is completely reduced and onions are tender. Cool to room temperature. Preheat the oven to 350 degrees. To assemble the tart, roll the dough out to a circle about 8 inches in diameter and place on a baking sheet. Spread the fennel-onion marmalade over the pastry to within 1/2 inch of the edge. Top with pearl onions. Bake for 35-40 minutes, or until the pastry is golden brown and cooked through. Remove from the oven and garnish with chives. Cut into 4-6 wedges and serve warm or at room temperature.

Serves 4-6

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