Onion tart with mustard and fennel

Thanks to smitten kitchen for this discovery!

You'll need:

  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup warm water
  • 1 1/2 to 1 3/4 cups all-purpose flour
  • 1 large egg
  • 1/3 cup plus 1 tablespoon extra-virgin olive oil
  • 2 teaspoons fennel seeds
  • 1 kg yellow onions, halved and thinly sliced
  • 1 tablespoon Dijon mustard
  • 1/2 cup grated Parmigiano-Reggiano
  • salt

In a small bowl: mix yeast and warm water and let stand until foamy, about 5 minutes.

Put the flour in a medium bowl, then make a well in center of flour and add yeast. Stir together egg, 1 tablespoon oil, and 1 1/2 teaspoons salt. Add egg mixture to yeast mixture and mix with a wooden spoon gradually incorporating flour, until a soft dough forms. Transfer dough to a floured surface and knead, working in additional flour (up to 1/4 cup) as necessary, until smooth and elastic, about 5 minutes. Transfer dough to an oiled bowl and turn to coat. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.

While dough rises, heat remaining 1/3 cup oil in a heavy skillet  or similar over medium-high heat until it shimmers, then lightly sauté fennel seeds, about 30 seconds. Stir in onions, remaining teaspoon salt, and 1/2 teaspoon pepper, then reduce heat to medium-low and cover onions directly with a round of parchment paper. Cook, stirring occasionally, until onions are very tender and golden brown, 30 minutes to 1 hour.
Take of the heat and let cool down

Preheat oven to 375°F.

Knead dough gently on a floured surface into a 15- by 12-inch rectangle, turning up or crimping edge, then brush mustard evenly over dough, leaving a 1/2-inch border around edge. Spread onions evenly over mustard, then sprinkle evenly with cheese.

Bake tart until crust is golden brown, 30 to 35 minutes. Cut into 2-inch squares or diamonds and serve warm or at room temperature.

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Onion soup
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Onion soup



We're into soup these days. Broccoli soup, minestrone, barley soup ... Today it was onion soup. One day after the Bernese "Zibele Märit" it seemed like the right thing to cook.

1 kg organic onions
1 Tbs butter
6 gloves garlic
1 laurel leaf
a bunch of fresh thyme twigs
1.5 l vegetable stock
baguette bread
100 gr good sbrinz cheese grated

Melt the butter together with some olive oil, add the thinly sliced onions and garlic, the laurel and the thyme leafs and fry covered over medium heat. Stir from time to time. Fry for 15 minutes. Turn up the heat and let them become golden. This gives them a sweet and intense flavour. Add the stock and season with salt and pepper.
Let the soup simmer for 20 minutes.
Put the soup into a oven proof dish. Roughly break the bread and put it "on the soup" , drizzle some olive oil over the bread and ad the cheese. Put into the preheated oven until the cheese has melted and starts to become brownish.

We accompanied the soup with salad and a great selection of british cheese. Lincolnshire Poacher from the Isle of Mull, and Montgomery’s Cheddar.

More on the Zibele Märit?:

Related Entries:
Onion tart with mustard and fennel
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