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1
To make the tart-shell dough: In a large bowl, dissolve the yeast in the water.
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2
Add the salt and flour; mix well, using your hands if necessary.
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3
Knead for a minute to form the dough into a ball.
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4
Cover with plastic wrap and place in the refrigerator for 3 hours.
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5
To make the fennel-onion marmalade: In a 3-quart saucepan, combine the water, onion, fennel, garlic, thyme and honey or syrup.
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6
Cook over medium heat for 25 minutes, or until all the water has cooked away and the vegetables are tender.
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7
Cool to room temperature.
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8
To make the pearl onions: In a 2-quart saucepan, combine the onions, water, vinegar and honey.
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9
Cook over medium-low heat for 20 minutes, or until the water has cooked away and the onions are tender.
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10
Cool to room temperature.
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11
To assemble the tart: Roll the dough into a circle about 8 inches in diameter and place on a baking sheet.
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12
Spread the fennel-onion marmaladeover the dough, to within 1/2 inch of the edge.
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13
Top withthe pearl onions.
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14
Bake at 350F (180C) for 30 to 35 minutes, or until the shell is golden brown and cooked through.
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15
Remove from the oven and garnish with the chives.
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16
Cut into four wedges; serve warm or at room temperature.
