---------- Recipe via Meal-Master (tm) v8.02
  
       Title: FENNEL AND ONION TART
  Categories: Vegetarian, Vegan, Main dish, Ornish
       Yield: 4 servings
  
 ---------------------TART SHELL DOUGH---------------------
     1/2 oz Yeast, fresh, OR
     1/2 pk Yeast, dry
       1 c  ;water, warm
         pn Salt
       2 c  Flour, unbleached
 
 ------------------FENNEL-ONION MARMALADE------------------
       2 c  ;water
       1    Onion; minced
       5    Garlic cloves; minced
   1 1/2 tb Thyme, fresh
 
 -----------------------PEARL ONIONS-----------------------
      60    Pearl onions; peeled
       1 c  ;water
     1/3 c  Balsamic vinegar
       1 ts Honey or maple syrup
 
 -------------------------ASSEMBLY-------------------------
     1/2 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-quart
   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-quart 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 8 inches in diameter and place on a baking
   sheet. Spread the fennel-onion marmaladeover the
   dough, to within 1/2 inch of the edge. Top withthe
   pearl onions.
   
    Bake at 350 degrees for 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.
   
    Source: Prevention Magazine, Mar 93/MM by DEEANNE
  
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