Text 23654, 88 rader
Skriven 2015-02-04 06:05:46 av Dave Drum (1:261/38.0)
Ärende: Gourmet 061
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Onion Tart w/Mustard & Fennel
 Categories: Pastry, Eggs, Cheese
      Yield: 8 servings

  2 1/4 ts Active dry yeast
    1/2 c  Warm water (105øF-115øF/40øC
           - 46øC)
  1 3/4 c  All-purpose flour
      1 lg Egg
    1/3 c  + 1 tb extra-virgin olive
           - oil; divided
  2 1/2 ts Salt; divided
      2 ts Fennel seeds
      3 lb Yellow onions; halved, thin
           - sliced
      1 tb Dijon mustard
    1/2 c  Grated Parmigiano-Reggiano

  Simple savory tarts abound in Provence. A particular
  favorite includes slow-cooked onions, mellow and nearly as
  sweet as marmalade, punctuated with hints of the herbs
  that grow wild all over the region-in this case, fennel.
  Cooks are known to vary their crusts depending on the
  affair, from short, buttery versions to pizzalike yeast
  crusts; the latter is used here to keep the tart light.

  Stir together yeast and warm water in a small bowl and let
  stand until foamy, about 5 minutes. (If mixture doesn't
  foam, start over with new yeast.)

  Put 1 1/2 cups flour in a medium bowl, then make a well in
  center of flour and add yeast mixture to well. Stir
  together egg, 1 tablespoon oil, and 1 1/2 teaspoons salt
  with a fork. Add egg mixture to yeast mixture and mix with
  a wooden spoon or your fingertips, 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 12-inch
  heavy skillet over medium-high heat until it shimmers,
  then sauté fennel seeds until a shade darker, 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, 1 to 1 1/4 hours.

  Preheat oven to 375øF/190øC with rack in middle.

  Knead dough gently on a floured surface with floured hands
  to deflate. Pat out dough on a large heavy baking sheet
  (preferably blue steel) into a 15" by 12" rectangle,
  turning up or crimping edge, then brush mustard evenly
  over dough, leaving a 1/2" border around edge. Spread
  onions evenly over mustard, then sprinkle

  Bake tart until crust is golden brown, 30 to 35 minutes.

  Cut into 2" squares or diamonds and serve warm or at room
  temperature.

  COOKS' NOTE: Onion mixture can be made 2 days ahead and
  chilled, covered.

  Paul Grimes

  Gourmet | March 2008

  Makes 8 (hors d'oeuvre) servings

  Meal Master Format by Dave Drum - 11 May 2008

  Uncle Dirty Dave's Archives

MMMMM

... Onions can make even heirs and widows weep. - Benjamin Franklin

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)