Upcycling Dough Leftovers into a Delicious Caramelized Onion Tart – Quick Guide
This recipe provides a fast take on pissaladière, converting a handful of dough trimmings into a impromptu delicacy. Keep and collect any trimmings into a ball and roll out again as and when required. Dough stores nicely in the icebox, and by skipping two time-consuming processes in the classic preparation – making the dough and cooking slowly the onions – this version comes together about an hour faster. Instead, the onions are prepared inverted, softening and browning under a layer of dough with salted fish and black olives for a speedy, playful take on a traditional French dish. And if you have less pastry, you can always halve the recipe.
Fast Inverted Pissaladière Tarts
The present wave of inverted pastries, which became popular on video platforms and social networks a few years back, may have originated with a delicious and straightforward sweet pastry creation or an inspirational savory tart that even led to a complete guide on upside-down cooking. I’ve also been enjoying myself with inverted baking lately, from an elongated savory tart to these speedy mini French tarts. It’s a easy, fun approach to create something that seems particularly unique.
Yields 4 single servings
- 1 sweet onion
- 2 tbsp olive oil
- 1 tbsp honey
- Salt and peppercorns
- 8 anchovies (or 4, for a milder taste)
- Pitted black olives, to taste
- 120g dough – flaky or firm is suitable as well
Heat the oven to 210C (190C fan)/410F/gas 6½. Remove the skin and prepare the onion, then chop into four thick, round slices. Line a stovetop-safe cookie sheet with non-stick paper, then imagine where you will put each round of onion. Pour those areas with oil and syrup, then flavor. Place two fillets on top of each prepared spot and cover them with a piece of onion. Tuck a few black olives in and around the onions, then add with a additional olive oil, sweetener, seasoning and black pepper.
Turn on two neighboring stovetop elements to a warm setting, place the pan on top of the rings and let the onions to cook without moving for five minutes.
In the meantime, on a dusted surface, roll out the sheets and cut it into four pieces sufficiently sized to cover each round of onion. Carefully put one pastry rectangle on top of each piece of onion, flatten along the sides with the flat side of a fork, then bake for a short while, until the crust is browned. Set a serving platter on top of the baking sheet, then invert to turn the tarts on to the plate. Carefully lift off the paper and serve.
