Text 4499, 91 rader
Skriven 2010-12-03 06:23:00 av Dave Drum (1:124/311)
Ärende: Gourmet 062
===================
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)
  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 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-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
  
  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.
  
  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

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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