---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Fennel And Onion Tart
 Categories: Vegetarian, Vegan, Ornish
      Yield: 4 Servings
 
---------------------TART SHELL DOUGH---------------------
    1/2 oz Fresh yeast -OR-
    1/2 pk Dry yeast
      1 c  Water; warm
      1 pn Salt
      2 c  Unbleached flour

------------------FENNEL-ONION MARMALADE------------------
      2 c  Water
      1    Onion; minced
      5 cl Garlic; minced
  1 1/2 tb Fresh thyme

-----------------------PEARL ONIONS-----------------------
     60    Pearl onions; peeled
      1 c  Water
    1/3 c  Balsamic vinegar
      1 ts Honey or maple syrup

-------------------------ASSEMBLY-------------------------
    1/2 c  Chives; snipped
 
  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.
  
  Fennel Onion Marmalade:

  In a 3 qt 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.
  
  Pearl Onions:

  In a 2 qt 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:

  Roll the dough into a circle about 8" in diameter and place on a
  baking sheet. Spread the fennel-onion marmalade over the dough, to
  within 1/2" of the edge. Top with the pearl onions.
  
  Bake at 350°F 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.
  
  Recipe FROM: Prevention Magazine, Mar 1993

  Formatted by: Deeanne
 
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