INGREDIENTS

INSTRUCTIONS

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  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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