------------------FENNEL-ONION MARMALADE-----------------2 c ;water 1 Onion; minced 5 Garlic cloves; minced 1.5 tb Thyme, fresh -----------------------PEARL ONIONS----------------------60 Pearl onions; peeled 1 c ;water one third c Balsamic vinegar 1 ts Honey or maple syrup
-------------------------ASSEMBLY------------------------ half 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 litre 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 litre 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 20 cm in diameter and place on a baking sheet. Spread the fennel-onion marmaladeover the dough, to within 1 cm of the edge. Top withthe pearl onions. Bake at 180ºC or 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.