Comments on: onion tart with mustard and fennel http://smittenkitchen.com/2008/11/onion-tart-with-mustard-and-fennel/ Thu, 18 Mar 2010 21:21:06 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Jen the Catalyst http://smittenkitchen.com/2008/11/onion-tart-with-mustard-and-fennel/#comment-357198 Jen the Catalyst Tue, 16 Mar 2010 13:59:00 +0000 http://smittenkitchen.com/?p=1179#comment-357198 I searched your site for Fennel, as I had the stalk left over (used the bulb for a different recipe last week). I used purple onion, used 2 instead of 3, and then added the fennel stalk to the carmelizing step. The flavor of the tart was fantastic. I was especially pleased that with easily 3/4 inch of onion/fennel on top of the dough, that the dough crisped up so well! I used a regular cookie sheet on the middle rack of the oven. My guests were very, very impressed. I finally divulged how ridiculously easy this was and how I didn't shower before they came, nor did I have to go to the store. Awesome! I searched your site for Fennel, as I had the stalk left over (used the bulb for a different recipe last week). I used purple onion, used 2 instead of 3, and then added the fennel stalk to the carmelizing step.
The flavor of the tart was fantastic. I was especially pleased that with easily 3/4 inch of onion/fennel on top of the dough, that the dough crisped up so well! I used a regular cookie sheet on the middle rack of the oven.
My guests were very, very impressed. I finally divulged how ridiculously easy this was and how I didn’t shower before they came, nor did I have to go to the store. Awesome!

]]> By: Monica http://smittenkitchen.com/2008/11/onion-tart-with-mustard-and-fennel/#comment-341022 Monica Wed, 06 Jan 2010 23:17:54 +0000 http://smittenkitchen.com/?p=1179#comment-341022 I just made this with dried thyme leaves instead of fennel (what I had on hand) and it was really wonderful. I love recipes that are so simple an inexpensive like this. The time is what does the work for you in both the dough and the onions. Very easy, very delicious! I just made this with dried thyme leaves instead of fennel (what I had on hand) and it was really wonderful. I love recipes that are so simple an inexpensive like this. The time is what does the work for you in both the dough and the onions. Very easy, very delicious!

]]> By: Lynn Boulger http://smittenkitchen.com/2008/11/onion-tart-with-mustard-and-fennel/#comment-338001 Lynn Boulger Sat, 19 Dec 2009 22:10:44 +0000 http://smittenkitchen.com/?p=1179#comment-338001 Made this. In heaven. Thank you. Made this. In heaven. Thank you.

]]> By: Sue http://smittenkitchen.com/2008/11/onion-tart-with-mustard-and-fennel/#comment-271854 Sue Mon, 20 Apr 2009 22:09:02 +0000 http://smittenkitchen.com/?p=1179#comment-271854 Nevermind! I found it! This looks yummy! Nevermind! I found it! This looks yummy!

]]> By: Sue http://smittenkitchen.com/2008/11/onion-tart-with-mustard-and-fennel/#comment-271848 Sue Mon, 20 Apr 2009 22:06:31 +0000 http://smittenkitchen.com/?p=1179#comment-271848 Why isn't there an easy way to print? Why isn’t there an easy way to print?

]]> By: deb http://smittenkitchen.com/2008/11/onion-tart-with-mustard-and-fennel/#comment-265242 deb Mon, 06 Apr 2009 14:49:21 +0000 http://smittenkitchen.com/?p=1179#comment-265242 Yes on the onions. You want them to very slowly caramelize. Dijon is made in its own way, with certain seeds from the region, blended with wine, vinegar and unripe grape juice (there are many sites dedicated to explaining how it is made if you do a quick search) -- when you say "normal mustard" I'm not sure if you're speaking of something like Dijon or something, say, closer to ballpark mustard. Nevertheless, I am sure this recipe is adaptable to use with whatever kind of mustard you prefer. Yes on the onions. You want them to very slowly caramelize. Dijon is made in its own way, with certain seeds from the region, blended with wine, vinegar and unripe grape juice (there are many sites dedicated to explaining how it is made if you do a quick search) — when you say “normal mustard” I’m not sure if you’re speaking of something like Dijon or something, say, closer to ballpark mustard. Nevertheless, I am sure this recipe is adaptable to use with whatever kind of mustard you prefer.

]]> By: Swati http://smittenkitchen.com/2008/11/onion-tart-with-mustard-and-fennel/#comment-265227 Swati Mon, 06 Apr 2009 11:24:43 +0000 http://smittenkitchen.com/?p=1179#comment-265227 Hi Deb, one more stupid question.. may be two : do you really mean cooking (rather frying) the onions in 1/3rd cup oil for 1 hr (and more?)? I never made a tart before and i am curious (almost drooling - because i love fried onions) and waiting to make it for a few friends day after... so i hope I will be able to do it well :). Well, frankly, so far, I haven't been dissappointed by your recipes, so hopes are high. Well, my next question is how different is Dijon mustard from normal mustard - I often use a very good quality of mustard powder (sometimes mixed with a little yoghurt to form the paste and tone down the sharp flavour) - would it make a lot of difference if I replace this with the Dijon? I really have no idea about Dijon.. could you help? Hi Deb, one more stupid question.. may be two : do you really mean cooking (rather frying) the onions in 1/3rd cup oil for 1 hr (and more?)? I never made a tart before and i am curious (almost drooling – because i love fried onions) and waiting to make it for a few friends day after… so i hope I will be able to do it well :). Well, frankly, so far, I haven’t been dissappointed by your recipes, so hopes are high.

Well, my next question is how different is Dijon mustard from normal mustard – I often use a very good quality of mustard powder (sometimes mixed with a little yoghurt to form the paste and tone down the sharp flavour) – would it make a lot of difference if I replace this with the Dijon? I really have no idea about Dijon.. could you help?

]]> By: Leslie http://smittenkitchen.com/2008/11/onion-tart-with-mustard-and-fennel/#comment-242411 Leslie Sun, 15 Feb 2009 15:16:44 +0000 http://smittenkitchen.com/?p=1179#comment-242411 I made this yesterday to take to a dinner party and it disappeared in a snap. I used 1/3 whole wheat flour and instant yeast in the crust and mixed and kneaded it in the Kitchen Aid stand mixer. When I make it again, I'll knead it a bit more and bake it for five more minutes. Still, it was almost perfect and the onion/mustard combination was delicious. I even got asked for the recipe. Make this and enjoy. I made this yesterday to take to a dinner party and it disappeared in a snap. I used 1/3 whole wheat flour and instant yeast in the crust and mixed and kneaded it in the Kitchen Aid stand mixer. When I make it again, I’ll knead it a bit more and bake it for five more minutes. Still, it was almost perfect and the onion/mustard combination was delicious. I even got asked for the recipe. Make this and enjoy.

]]> By: Joyce http://smittenkitchen.com/2008/11/onion-tart-with-mustard-and-fennel/#comment-210913 Joyce Sun, 14 Dec 2008 02:48:12 +0000 http://smittenkitchen.com/?p=1179#comment-210913 When you peel the onions, DON'T cut away the "roots". Cut segments/slices with the roots in place. Works pretty well in keeping the tear-factor under control.(P.S. I read this in a Martha Stewart column..... it works!) When you peel the onions, DON’T cut away the “roots”.
Cut segments/slices with the roots in place. Works pretty well in keeping the tear-factor under control.(P.S. I read this in a Martha Stewart column….. it works!)

]]> By: Christine B http://smittenkitchen.com/2008/11/onion-tart-with-mustard-and-fennel/#comment-203728 Christine B Mon, 24 Nov 2008 21:18:40 +0000 http://smittenkitchen.com/?p=1179#comment-203728 I made this last night for dinner and it was a big hit. Once I got over proofing the yeast (which was a nightmare - it took forever, so I thought it was dead - but it just wanted some sugar, worked-out fine after going through three packs and lots of patience!), the dough was SO much fun to make and it came together very well. The toppings were fantastic! Thank you for such a great recipe - I was told last night it's a keeper :) I made this last night for dinner and it was a big hit. Once I got over proofing the yeast (which was a nightmare – it took forever, so I thought it was dead – but it just wanted some sugar, worked-out fine after going through three packs and lots of patience!), the dough was SO much fun to make and it came together very well. The toppings were fantastic! Thank you for such a great recipe – I was told last night it’s a keeper :)

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