Recipe - Fennel And Onion Tart

TART SHELL DOUGH
One half ounce Yeast, fresh, OR
One half pack Yeast, dry
1 cup ;water, warm
pn Salt
2 cup Flour, unbleached

FENNELONION MARMALADE
2 cup ;water
1 Onion; minced
5 Garlic cloves; minced
1 One half tablespoon Thyme, fresh

PEARL ONIONS
60 Pearl onions; peeled
1 cup ;water
1/3 cup Balsamic vinegar
1 teaspoon Honey or maple syrup

ASSEMBLY
One half cup Chives; snipped

To make the tartshell 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 fennelonion marmalade: In a 3quart 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 2quart saucepan, combine the onions,
water, vinegar and honey. Cook over mediumlow 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 fennelonion marmaladeover
the dough, to within One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini