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1
To make the crust dough, add the flour and salt to the bowl of a food processor. Pulse about 3 times to combine. Add the cubed butter and grated cheese to the bowl and pulse until the size of the butter resembles small peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture in the bowl of the food processor. Pulse several times until the dough starts to hold together when pinched between your fingers. The dough may seem dry.
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2
Lightly sprinkle flour on the counter and dump out the dough. Using a bench scraper, push the dough into a 12- by 4-inch rectangle. Using the palm of your hand, push the dough away from yourself. Once you have pushed out all of the dough, repeat the process. After the second round of pushing out, use the bench scraper to form a 4-inch thick round. Cover the dough in plastic wrap and chill in the refrigerator for about an hour.
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3
In a very large saute pan (12-inches) melt the butter over medium-low heat. Add the fennel, stir to coat with the melted butter and saute for 10 minutes. Add the onions and thyme and saute for 25 minutes to an hour, until the onions and fennel are very tender and caramelized. Pour in the brandy, sherry and wine and deglaze the pan by scraping the brown bits off the bottom. When the fennel and onions are fully cooked, add the Pernod and season with salt and pepper, to taste.
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4
Preheat the oven to 350 degrees. Roll out the dough on a piece of floured parchment paper until it is about 12-inches in diameter. Put the parchment and dough onto a baking sheet. Chill the dough in the refrigerator for about 15-20 minutes.
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5
Take the dough out from the refrigerator. Mound the fennel-onion mixture in the middle of the dough, leaving a 2-1/2-inch border. Break off some of the fennel fronds and sprinkle over the top of the filling. Fold up the outer 2-inches of the dough over the filling, leaving 1/2-inch inside the fold free of filling. Brush the dough with the beaten egg yolk and sprinkle with salt and pepper. Bake for 50-55 minutes until the crust is deep golden brown and the middle of the filling is hot to the touch and lightly browned. Cool the tart on a rack for 10 minutes. Carefully remove the parchment and let the tart continue to cool on the rack for at least another 30 minutes. Serve warm or at room temperature.
