TART SHELL DOUGH
1/2 oz Yeast, fresh, OR
1/2 pk Yeast, dry
1 c ;water, warm
2 c Flour, unbleached
2 c ;water
1 Onion; minced
5 Garlic cloves; minced
1 1/2 tb Thyme, fresh
60 Pearl onions; peeled
1 c ;water
1/3 c Balsamic vinegar
1 ts Honey or maple syrup
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
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.