Upcycling Dough Leftovers into a Delicious Caramelized Onion Tart – Simple Guide
This method provides a fast interpretation on pissaladière, converting a small amount of pastry scraps into a quick treat. Save and collect any trimmings into a ball and use again as and when required. Dough keeps well in the freezer, and by avoiding two time-consuming procedures in the classic recipe – making the pastry and caramelizing the onions – this dish is ready in nearly half the time. Instead, the onions are heated inverted, steaming and caramelising below a layer of dough with anchovies and brined olives for a speedy, fun twist on a traditional French dish. Should you have less pastry, you can always reduce the method.
Speedy Flipped Pissaladière Tarts
The recent trend of upside-down tarts, which spread quickly on TikTok and photo-sharing apps a couple of years ago, may have started with a delicious and easy fruit and honey pastry or an creative onion tart that even led to a whole book on flipped dishes. Additionally, I have been enjoying myself with flipped preparations lately, from an extra-long leek tart to these quick small onion tarts. It’s a straightforward, creative way to create something that appears extra-special.
Produces 4 single servings
- 1 purple onion
- 2 tbsp vegetable oil
- 1 tbsp maple syrup
- Salt and freshly ground pepper
- 8 salted fish (or 4, for a milder taste)
- Dark pitted olives, to taste
- 120g pastry – flaky or buttery works as well
Heat the stove to a hot oven. Remove the skin and trim the onion, then slice into four sizable, cross-sections. Prepare a hob-appropriate baking tray with parchment, then plan where you will position each slice of onion. Pour those locations with cooking oil and syrup, then flavor. Place two anchovies on top of each prepared patch and layer them with a round of onion. Arrange a few black olives among the onions, then add with a little more oil, sweetener, seasoning and pepper.
Switch on two neighboring hob rings to a moderate temperature, place the tray on top of the elements and let the onions to cook without moving for 5 minutes.
At the same time, on a dusted surface, spread the dough and slice it into four rectangles sufficiently sized to cover each round of onion. Gently lay one dough piece on top of each slice of onion, seal along the sides with the back of a utensil, then cook for 20 minutes, until the dough is golden brown. Set a board on top of the hot pan, then turn over to flip the tarts on to the plate. Carefully remove the lining and enjoy.
