Transforming Dough Leftovers into a Tasty Caramelised Onion Tart – Quick Recipe
This method provides a fast interpretation on pissaladière, converting a handful of dough trimmings into a spontaneous snack. Keep and combine any scraps into a lump and re-roll as and when required. Pastry stores nicely in the icebox, and by skipping two time-consuming steps in the traditional method – making the pastry and cooking slowly the onions – this recipe comes together much more quickly. Instead, the onions are prepared inverted, cooking and caramelizing under a blanket of dough with small fish and brined olives for a fast, playful take on a French classic. In case you have a smaller amount of dough, you can always halve the ingredients.
Quick Flipped Pissaladière Tarts
The current trend of flipped tarts, which went viral on TikTok and social networks a couple of years ago, may have begun with a tasty and easy sweet pastry creation or an motivational onion tart that even led to a complete guide on upside-down cooking. Personally, I’ve been experimenting with inverted baking recently, from an lengthy vegetable pastry to these speedy small onion tarts. It’s a easy, creative way to make something that seems especially impressive.
Makes 4 single servings
- 1 sweet onion
- 2 tbsp extra virgin oil
- 1 tbsp honey
- Salt and freshly ground pepper
- 8 salted fish (or 4, for a less intense taste)
- Dark pitted olives, to taste
- 120g pastry sheets – puff or firm is suitable also
Warm up the stove to 410F/210C. Remove the skin and prepare the onion, then slice into four large, round slices. Prepare a heat-resistant oven sheet with baking paper, then plan where you will place each piece of onion. Sprinkle those spots with oil and sweetener, then season. Lay two fillets on top of each prepared spot and cover them with a round of onion. Tuck a few black olives inside and beside the onions, then season with a additional olive oil, nectar, salt and pepper.
Activate two neighboring burners to a moderate temperature, place the sheet on top of the rings and allow the onions to heat untouched for five minutes.
Meanwhile, on a lightly floured surface, spread the pastry and slice it into four squares just large enough to top each piece of onion. Precisely place one pastry rectangle on top of each piece of onion, press down around the edges with the back of a fork, then bake for 20 minutes, until the pastry is browned. Set a plate on top of the hot pan, then flip to invert the tarts on to the surface. Gently peel away the parchment and enjoy.
