Repurposing Dough Scraps into a Flavorful Caramelised Onion Tart – Easy Method
This method presents a fast take on pissaladière, transforming a handful of pastry scraps into a quick treat. Keep and collect any trimmings into a ball and use again as the need arises. Dough stores nicely in the freezer compartment, and by skipping two laborious processes in the classic recipe – preparing the pastry and caramelizing the onions – this dish is ready much more quickly. Alternatively, the onions are heated flipped, steaming and browning under a layer of dough with small fish and black olives for a quick, enjoyable variation on a traditional French dish. Should you have less pastry, you can always cut down the recipe.
Fast Inverted Pissaladière Tarts
The recent wave of flipped tarts, which spread quickly on social media and Instagram a few years back, may have originated with a delicious and easy fruit and honey pastry or an creative pastry dish that even led to a complete guide on upside-down cooking. I’ve also been enjoying myself with flipped preparations recently, from an lengthy vegetable pastry to these quick mini French tarts. It’s a straightforward, playful method to make something that seems extra-special.
Makes 4 single servings
- 1 purple onion
- 2 tbsp vegetable oil
- 1 tbsp maple syrup
- Kosher salt and black pepper
- 8 anchovies (or 4, for a subtler flavor)
- Pitted black olives, to taste
- 120g pastry sheets – puff or firm works also
Preheat the appliance to 410F/210C. Remove the skin and clean the onion, then chop into four sizable, round slices. Line a hob-appropriate cookie sheet with parchment, then imagine where you will position each slice of onion. Drizzle those spots with olive oil and honey, then flavor. Place two small fish on top of each flavored spot and layer them with a piece of onion. Arrange a few olives inside and beside the onions, then add with a additional olive oil, honey, salt and pepper.
Turn on two neighboring hob rings to a medium heat, place the sheet on top of the burners and let the onions to simmer without moving for a short time.
In the meantime, on a lightly floured surface, spread the pastry and trim it into four pieces big enough to enclose each slice of onion. Carefully lay one pastry square on top of each piece of onion, seal along the sides with the flat side of a fork, then cook for a short while, until the dough is browned. Set a board on top of the baking sheet, then flip to invert the tarts on to the plate. Gently remove the paper and serve.
