Onion Tart with Mustard and Fennel

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This savoury onion tart with mustard and fennel is a sophisticated vegetarian dish that celebrates the deep, natural sweetness of slowly caramelised onions. By gently cooking the onions under parchment for over an hour, they transform into a rich, golden topping that pairs beautifully with the aromatic crunch of toasted fennel seeds. The addition of sharp Dijon mustard and salty Parmigiano-Reggiano adds a wonderful depth of flavour to the soft, homemade yeast-leavened crust.

Perfect as a centrepiece for a weekend brunch or sliced into diamonds for an elegant party snack, this tart is incredibly versatile. It can be prepared in advance and served either warm from the oven or at room temperature, making it an excellent choice for alfresco dining or a refined picnic. The combination of simple pantry staples and patient cooking results in a truly comforting homemade meal.

Ingredients for Onion Tart with Mustard and Fennel

2 1/4 teaspoons active dry yeast (a 1/110g package)
120ml warm water (105-46°C)
350 to 425ml plain flour
ביצה גדולה אחת
80ml plus 1 tablespoon extra-virgin olive oil, divided
2 1/2 teaspoons salt, divided
2 כפיות זרעי שומר
1.4kg yellow onions, halved and thinly sliced
1 כף חרדל דיז'ון
80g grated Parmigiano-Reggiano

How to make Onion Tart with Mustard and Fennel

Stir together yeast and warm water in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)

Put 190g flour in a medium bowl, then make a well in centre of flour and add yeast mixture to well. Stir together egg, 1 tablespoon oil, and 1 1/2 teaspoons salt with a fork. Add egg mixture to yeast mixture and mix with a wooden spoon or your fingertips, gradually incorporating flour, until a soft dough forms. Transfer dough to a floured surface and knead, working in additional flour (up to 30g ) as necessary, until smooth and elastic, about 5 minutes. Transfer dough to an oiled bowl and turn to coat. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.

While dough rises, heat remaining 80ml oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté fennel seeds until a shade darker, about 30 seconds. Stir in onions, remaining teaspoon salt, and 1/2 teaspoons pepper, then reduce heat to medium-low and cover onions directly with a round of parchment paper. Cook, stirring occasionally, until onions are very tender and golden brown, 1 to 1 1/4 hours.

Preheat oven to 191°C with rack in middle.

Knead dough gently on a floured surface with floured hands to deflate. Pat out dough on a large heavy baking sheet (preferably blue steel) into a 15- by 12-inch rectangle, turning up or crimping edge, then brush mustard evenly over dough, leaving a 1/2-inch border around edge. Spread onions evenly over mustard, then sprinkle evenly with cheese.

Bake tart until crust is golden brown, 30 to 35 minutes. Cut into 2-inch squares or diamonds and serve warm or at room temperature.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.