---------- Recipe via Meal-Master (tm) v8.02
 
      Title: FENNEL AND ONION TART
 Categories: Vegetarian, Vegan, Main dish, Ornish
      Yield: 4 servings
 
---------------------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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