Repurposing Dough Leftovers into a Flavorful Caramelized Onion Tart – Quick Guide
This technique provides a quick version on pissaladière, turning a handful of dough trimmings into a impromptu treat. Keep and collect any leftovers into a lump and use again as the need arises. Dough keeps well in the freezer compartment, and by skipping two time-consuming processes in the traditional method – creating the dough and caramelizing the onions – this dish comes together much more quickly. Alternatively, the onions are prepared flipped, cooking and caramelising under a covering of pastry with anchovies and brined olives for a fast, fun variation on a iconic French recipe. In case you have not as much pastry, you can always cut down the ingredients.
Speedy Upside-Down Pissaladière Tarts
The current trend of upside-down tarts, which became popular on social media and social networks a recently, may have started with an appetizing and easy sweet pastry creation or an creative pastry dish that even led to a complete guide on inverted recipes. Personally, I’ve been enjoying myself with cooking upside down these days, from an extra-long leek tart to these quick mini French tarts. It’s a straightforward, fun method to make something that feels especially impressive.
Yields 4 individual tarts
- 1 purple onion
- 2 tbsp extra virgin oil
- 1 tbsp maple syrup
- Salt and freshly ground pepper
- 8 small fillets (or 4, for a subtler taste profile)
- Dark pitted olives, to taste
- 120g pastry – puff or firm is suitable also
Heat the appliance to 210C (190C fan)/410F/gas 6½. Strip and trim the onion, then slice into four large, circular pieces. Line a heat-resistant oven sheet with non-stick paper, then visualize where you will position each slice of onion. Drizzle those spots with olive oil and honey, then add salt and pepper. Place two small fish on top of each prepared patch and cover them with a piece of onion. Nestle a few olives among the onions, then season with a extra oil, sweetener, salt flakes and pepper.
Switch on two neighboring stovetop elements to a warm setting, set the tray on top of the rings and leave the onions to cook without moving for a short time.
At the same time, on a sprinkled with flour counter, spread the pastry and slice it into four pieces just large enough to cover each slice of onion. Carefully put one pastry rectangle on top of each piece of onion, flatten on the perimeter with the reverse of a tool, then cook for a short while, until the dough is crispy. Lay a board on top of the pastry tray, then invert to invert the tarts on to the board. Gently lift off the lining and enjoy.
