Transforming Dough Leftovers into a Delicious Caramelised Onion Tart – Simple Guide
This particular technique offers a fast take on the French onion tart, transforming a handful of dough trimmings into a spontaneous treat. Save and collect any scraps into a round mass and roll out again as the need arises. Pastry stores nicely in the freezer, and by skipping two laborious processes in the standard preparation – preparing the dough and caramelizing the onions – this version comes together in nearly half the time. In its place, the onions are cooked upside down, steaming and browning under a covering of pastry with salted fish and brined olives for a fast, playful variation on a traditional French dish. Should you have a smaller amount of dough, you can always cut down the ingredients.
Fast Flipped Pissaladière Tarts
The current wave of upside-down tarts, which became popular on video platforms and Instagram a few years back, may have begun with an appetizing and easy peach and honey puff pastry or an inspirational savory tart that even inspired a entire publication on inverted recipes. Personally, I’ve been experimenting with cooking upside down these days, from an extra-long leek tart to these speedy mini French tarts. It’s a simple, playful approach to prepare something that appears particularly unique.
Makes 4 single servings
- 1 sweet onion
- 2 tbsp vegetable oil
- 1 tbsp honey
- Sea salt and freshly ground pepper
- 8 salted fish (or 4, for a milder taste profile)
- Dark pitted olives, to taste
- 120g pastry sheets – light or shortcrust works also
Preheat the appliance to a hot oven. Remove the skin and prepare the onion, then chop into four large, circular pieces. Cover a hob-appropriate baking tray with baking paper, then plan where you will put each round of onion. Sprinkle those locations with cooking oil and sweetener, then flavor. Place two anchovies on top of each flavored patch and cover them with a round of onion. Arrange a few black olives inside and beside the onions, then sprinkle with a extra oil, honey, seasoning and pepper.
Turn on two neighboring hob rings to a warm setting, set the tray on top of the elements and let the onions to cook untouched for a short time.
Meanwhile, on a lightly floured board, spread the pastry and slice it into four squares sufficiently sized to enclose each slice of onion. Gently place one pastry square on top of each slice of onion, flatten on the perimeter with the back of a tool, then cook for a short while, until the pastry is crispy. Place a serving platter on top of the pastry tray, then turn over to invert the tarts on to the plate. Slowly peel away the lining and enjoy.
