Comments on: onion tart with mustard and fennel http://smittenkitchen.com/2008/11/onion-tart-with-mustard-and-fennel/ Sat, 21 Nov 2009 07:54:50 -0500 http://wordpress.org/?v=2.8.6 hourly 1 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 :)

]]> By: Hillary http://smittenkitchen.com/2008/11/onion-tart-with-mustard-and-fennel/#comment-202181 Hillary Thu, 20 Nov 2008 19:29:36 +0000 http://smittenkitchen.com/?p=1179#comment-202181 This was very tasty. I think it would make a good appetizer, cut into small squares and served room temp. We ate it more like pizza, as a whole meal, and I probably wouldn't do that again because it was too much of the same flavor to eat more than a couple small pieces. It took a really long time to caramelize the onions, about 1 1/2 hours at least. Next time I would use a little less oil, maybe 1/4 cup instead of 1/3. I increased the amount of mustard- good decision. I also used white whole wheat flour, which worked very well. I only wish I'd rolled the dough out even thinner. It seemed really thin, but fattened up a bunch in the oven. Easy to make and cheap! Any tips for avoiding the terrible effects of onions on the eyes? This was very tasty. I think it would make a good appetizer, cut into small squares and served room temp. We ate it more like pizza, as a whole meal, and I probably wouldn’t do that again because it was too much of the same flavor to eat more than a couple small pieces. It took a really long time to caramelize the onions, about 1 1/2 hours at least. Next time I would use a little less oil, maybe 1/4 cup instead of 1/3. I increased the amount of mustard- good decision. I also used white whole wheat flour, which worked very well. I only wish I’d rolled the dough out even thinner. It seemed really thin, but fattened up a bunch in the oven. Easy to make and cheap! Any tips for avoiding the terrible effects of onions on the eyes?

]]> By: katy http://smittenkitchen.com/2008/11/onion-tart-with-mustard-and-fennel/#comment-197865 katy Wed, 12 Nov 2008 15:38:27 +0000 http://smittenkitchen.com/?p=1179#comment-197865 this looks absolutely amazing (and i love the way you cut it)! this is going on my list for sure! this looks absolutely amazing (and i love the way you cut it)! this is going on my list for sure!

]]> By: lauren http://smittenkitchen.com/2008/11/onion-tart-with-mustard-and-fennel/#comment-197496 lauren Wed, 12 Nov 2008 00:48:53 +0000 http://smittenkitchen.com/?p=1179#comment-197496 I made it! Wow. That was an adventure. I hope it tastes as good as it looks. I love reading this blog, but this is the first time I actually have attempted to replicate anything on it. Yippee. I made it! Wow. That was an adventure. I hope it tastes as good as it looks. I love reading this blog, but this is the first time I actually have attempted to replicate anything on it. Yippee.

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