Onion Tart with Mustard and Fennel Recipe
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...
Keywords
- savory pie and tart
- french
- onion
- parmesan
- starter
- side
- main
- brunch
- lunch
- dinner
- nut free
- vegetarian
- make ahead
- oven bake
- gourmet
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Cooking tools:
- Tart pan
- Rolling pin
- Skillet
- Oven
- Stove
- Mixing bowl
- Whisk
- Wooden spoon
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Baking sheet
- Spatula
- Kitchen towel
Ingredients
- 2 1/4 teaspoons active dry yeast (a 1/4-ounce package)
- 1/2 cup warm water (105-115°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 pounds yellow onions, halved and thinly sliced
- 1 tablespoon Dijon mustard
- 1/2 cup grated Parmigiano-Reggiano
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