Onion Tart With Mustard And Fennel

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Dana Treat

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Ingredients

2 ¼ teaspoons active dry yeast (a ¼-ounce package)

½ cup warm water (105-115°F)

1½ to 1 ¾ cups all-purpose flour

1 large egg

1/3 cup plus 1 tablespoon extra-virgin olive oil, divided

2 ½ teaspoons salt, divided

2 teaspoons fennel seeds

3 pound yellow onions, halved and thinly sliced

1 tablespoon Dijon mustard

½ cup freshly grated Parmigiano-Reggiano

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