Transforming Dough Leftovers into a Tasty Caramelised Onion Tart – Easy Method
The following recipe provides a speedy interpretation on pissaladière, converting some leftover of pastry scraps into a spontaneous snack. Store and gather any scraps into a lump and re-roll as the need arises. Pastry keeps well in the icebox, and by omitting two laborious steps in the traditional method – creating the pastry and cooking slowly the onions – this recipe assembles about an hour faster. In its place, the onions are heated flipped, softening and caramelising beneath a blanket of dough with salted fish and brined olives for a fast, fun variation on a traditional French dish. Should you have not as much pastry, you can always cut down the method.
Quick Inverted Pissaladière Tarts
The recent popularity of upside-down tarts, which spread quickly on TikTok and Instagram a couple of years ago, may have begun with an appetizing and easy sweet pastry creation or an inspirational savory tart that even inspired a whole book on flipped dishes. Additionally, I have been having a lot of fun with flipped preparations these days, from an elongated savory tart to these quick small onion tarts. It’s a straightforward, fun approach to create something that appears especially impressive.
Yields 4 individual tarts
- 1 purple onion
- 2 tbsp vegetable oil
- 1 tbsp maple syrup
- Salt and black pepper
- 8 anchovies (or 4, for a subtler flavor)
- Brined olives, to taste
- 120g pastry sheets – flaky or buttery is suitable also
Heat the oven to 410F/210C. Peel and prepare the onion, then slice into four thick, circular pieces. Prepare a heat-resistant baking tray with parchment, then plan where you will place each slice of onion. Drizzle those locations with olive oil and honey, then season. Lay two small fish on top of each seasoned area and top them with a piece of onion. Arrange a few black olives inside and beside the onions, then add with a additional oil, sweetener, salt and pepper.
Turn on two adjacent burners to a medium heat, put the tray on top of the rings and leave the onions to simmer without moving for 5 minutes.
In the meantime, on a lightly floured counter, roll out the dough and slice it into four squares big enough to enclose each slice of onion. Gently place one dough piece on top of each round of onion, press down along the sides with the back of a tool, then cook for 20 minutes, until the crust is browned. Place a plate on top of the pastry tray, then invert to turn the tarts on to the surface. Slowly lift off the paper and serve.
