How To make Fennel and Onion Tart
TART SHELL DOUGH:
1/2 oz Yeast, fresh, OR
1/2 pk Yeast, dry
1 c ;water, warm
pn Salt 2 c Flour, unbleached
------------------FENNEL-ONION MARMALADE 2 c ;water
1 Onion; minced
5 Garlic cloves; minced
1 1/2 tb Thyme, fresh
:
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
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 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. Source: Prevention Magazine, Mar 93/MM by DEEANNE -----
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INGREDIENTS:
●2 medium fennel bulbs, quartered and thinly sliced
●2 tablespoons olive oil
●1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
●1 teaspoon balsamic vinegar
●1/4 teaspoon salt
●1/8 teaspoon pepper
●1 package (17 1/3 ounces) frozen puff pastry, thawed
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We’re serving up dinner this weekend in the kitchen with Samsung Home Appliances, with the help of our Dual Cook Flex oven. Keep watching to see how you can prepare this Roast Broccoli, Fennel and Red Onion Tart with Taleggio and Thyme.
Time to check the fridge and the kitchen press, for this recipe you’ll need:
- Half head broccoli, cut into florets
- 1 fennel bulb, cut into quarters
- 2 red onions, peeled and cut into wedges
- 3 sprigs of thyme, picked
- 250g ricotta cheese
- 50g parmesan, finely grated
- 375g ready rolled puff pastry sheet
- 150g taleggio, sliced
- Se Salt and freshly ground black pepper
- 100g rocket leaves, to serve
*Recipe may contain allergens