Onion Tart With Mustard and Fennel
Photo © Deb Perelman
- 2 1/4 teaspoons active dry yeast (a 1/4-ounce package)
- 1/2 cup warm water (105 to 115°F)
- 1 1/2 to 1 3/4 cups all-purpose flour
- 1 large egg
- 1/3 cup plus 1 tablespoon extra-virgin olive oil, divided
- 2 1/2 teaspoons salt, divided
- 2 teaspoons fennel seeds
- 3 pound yellow onions, halved and thinly sliced
- 1 tablespoon Dijon mustard
- 1/2 cup grated Parmigiano-Reggiano
- This recipe is vegetarian
- Produce
- Yellow onions (3 pound)
- Condiments
- Dijon mustard (1 tablespoon)
- Cooking & Baking
- Active dry yeast (2 1/4 teaspoons)
- All-purpose flour (1 1/2 cups)
- Fennel seeds (2 teaspoons)
- Olive oil, extra-virgin (1/3 cup)
- Salt (2 1/2 teaspoons)
- Drinks
- Water (1/2 cup)
- Dairy
- Parmigiano-reggiano, grated (1/2 cup)
- Refrigerated
- Egg, large (1)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published November 6, 2008 (4 years ago).
28 people saved this recipe.
