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Onion Tart With Mustard And Fennel

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smitten kitchen
Related tags
brunch nut free vegetarian mothers' day swiss
Nutrition per serving    (USDA % daily values)
CAL
284
FAT
39%
CHOL
16%
SOD
58%

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Ingredients for 8 servings

2 1/4 teaspoons active dry yeast (a 1/4-ounce package)

1/2 cup warm water (105 to 115°F)

1 1/2 to 1 3/4 cups all-purpose flour

1 large egg

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

2 1/2 teaspoons salt, divided

2 teaspoons fennel seeds

3 pound yellow onions, halved and thinly sliced

1 tablespoon dijon mustard (I use a bit more)

1/2 cup grated Parmigiano-Reggiano (I like it coarsely grated for this)

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