Yield: 4 Servings
|½ ounce||Yeast, fresh, OR|
|½ pack||Yeast, dry|
|1 cup||;water, warm|
|2 cups||Flour, unbleached|
|5||Garlic cloves; minced|
|1½ tablespoon||Thyme, fresh|
|60||Pearl onions; peeled|
|⅓ cup||Balsamic vinegar|
|1 teaspoon||Honey or maple syrup|
|½ cup||Chives; snipped|
TART SHELL DOUGH
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 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