Repurposing Dough Scraps into a Tasty Caramelised Onion Tart – Quick Method
This particular recipe presents a fast version on pissaladière, turning a small amount of leftover pastry into a quick treat. Save and combine any trimmings into a lump and roll out again whenever needed. Pastry stores nicely in the freezer, and by avoiding two time-consuming steps in the classic method – making the pastry and cooking slowly the onions – this recipe assembles about an hour faster. Instead, the onions are cooked flipped, softening and browning beneath a layer of dough with small fish and black olives for a quick, fun variation on a iconic French recipe. And if you have not as much pastry, you can always reduce the method.
Speedy Flipped Pissaladière Tarts
The current popularity of upside-down tarts, which spread quickly on TikTok and photo-sharing apps a recently, may have started with a tasty and simple peach and honey puff pastry or an inspirational pastry dish that even resulted in a entire publication on upside-down cooking. I’ve also been experimenting with inverted baking lately, from an lengthy vegetable pastry to these quick mini French tarts. It’s a easy, creative way to create something that seems particularly unique.
Yields 4 single servings
- 1 sweet onion
- 2 tbsp extra virgin oil
- 1 tbsp maple syrup
- Kosher salt and peppercorns
- 8 small fillets (or 4, for a subtler taste)
- Pitted black olives, to taste
- 120g pastry – light or firm can be used too
Heat the oven to 210C (190C fan)/410F/gas 6½. Strip and prepare the onion, then slice into four thick, round slices. Cover a heat-resistant oven sheet with non-stick paper, then imagine where you will place each round of onion. Pour those spots with cooking oil and sweetener, then flavor. Lay two anchovies on top of each seasoned area and top them with a piece of onion. Tuck a few dark olives inside and beside the onions, then sprinkle with a extra oil, sweetener, seasoning and spice.
Activate two neighboring burners to a warm setting, place the pan on top of the rings and let the onions to cook undisturbed for 5 minutes.
Meanwhile, on a dusted board, spread the pastry and cut it into four pieces just large enough to enclose each piece of onion. Carefully lay one pastry rectangle on top of each round of onion, seal on the perimeter with the back of a tool, then bake for a short while, until the dough is browned. Set a board on top of the baking sheet, then turn over to flip the tarts on to the surface. Slowly peel away the paper and present.
