Fennel & Onion Tart
Submitted by kellyjo
Yeast dough topped with sweet fennel-onion marmalade and honey-glazed pearl onions bakes into a savory tart with caramelized edges and herb-kissed layers.
YIELD
8 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsThis tart is what happens when you treat vegetables like they deserve respect.
The dough is a simple yeast base that chills for three hours while you cook down fennel, onions, and garlic with thyme until they turn into a sweet, jammy marmalade. Pearl onions get their own treatment, simmering in water, vinegar, and honey until tender and glazed. Roll the dough into a circle, spread the fennel mixture on top, dot with the pearl onions, and bake until golden.
Serve it warm or at room temperature, garnished with fresh chives for a pop of green.
Pro Tips
- Chill the dough for the full 3 hours for easier rolling
- Cook marmalade until all water evaporates for concentrated flavor
- Let toppings cool completely before assembling the tart
- Slice while warm but serve at room temperature for best flavor
Ingredients
Directions
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 ½ inch of the edge.
Top withthe pearl onions.
Bake at 350℉ (180℃) 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.
Comments
It looks as if you left out the fennel in the ingredients list for the marmalade...
Just updated the recipe, should be 1 large fennel bulb!