Repurposing Dough Scraps into a Delicious Caramelized Onion Tart – Easy Method
This particular recipe provides a speedy take on pissaladière, turning a handful of leftover pastry into a impromptu delicacy. Keep and combine any trimmings into a ball and re-roll as and when required. Pastry stores nicely in the icebox, and by skipping two lengthy procedures in the classic method – making the dough and cooking slowly the onions – this version is ready about an hour faster. Alternatively, the onions are heated inverted, softening and browning beneath a blanket of dough with salted fish and brined olives for a fast, enjoyable variation on a traditional French dish. In case you have a smaller amount of dough, you can always cut down the recipe.
Speedy Inverted Pissaladière Tarts
The recent popularity of inverted pastries, which became popular on TikTok and Instagram a few years back, may have begun with a tasty and simple fruit and honey pastry or an motivational savory tart that even led to a whole book on flipped dishes. Personally, I’ve been enjoying myself with cooking upside down recently, from an extra-long leek tart to these fast small onion tarts. It’s a straightforward, fun approach to create something that appears especially impressive.
Makes 4 personal pastries
- 1 sweet onion
- 2 tbsp extra virgin oil
- 1 tbsp maple syrup
- Kosher salt and black pepper
- 8 salted fish (or 4, for a less intense taste profile)
- Brined olives, to taste
- 120g pastry sheets – light or firm can be used also
Heat the oven to a hot oven. Remove the skin and clean the onion, then chop into four thick, circular pieces. Prepare a heat-resistant baking tray with non-stick paper, then imagine where you will position each slice of onion. Drizzle those areas with cooking oil and syrup, then flavor. Place two anchovies on top of each flavored spot and layer them with a piece of onion. Tuck a few olives in and around the onions, then add with a little more olive oil, honey, seasoning and pepper.
Switch on two side-by-side burners to a medium heat, put the tray on top of the elements and let the onions to cook undisturbed for a short time.
At the same time, on a dusted board, flatten the dough and trim it into four squares big enough to enclose each round of onion. Carefully place one pastry square on top of each round of onion, press down around the edges with the flat side of a fork, then cook for 20 minutes, until the crust is crispy. Place a plate on top of the pastry tray, then turn over to flip the tarts on to the plate. Slowly peel away the lining and serve.
