Repurposing Dough Leftovers into a Flavorful Caramelised Onion Tart – Simple Recipe
This recipe offers a fast take on pissaladière, converting a handful of leftover pastry into a spontaneous treat. Save and combine any scraps into a round mass and use again whenever needed. Dough stores nicely in the freezer compartment, and by omitting two lengthy procedures in the classic recipe – making the dough and caramelising the onions – this dish comes together much more quickly. Instead, the onions are cooked flipped, steaming and caramelizing below a covering of pastry with anchovies and brined olives for a speedy, enjoyable take on a iconic French recipe. Should you have a smaller amount of dough, you can always cut down the recipe.
Quick Inverted Pissaladière Tarts
The present trend of inverted pastries, which spread quickly on TikTok and social networks a few years back, may have started with a tasty and straightforward sweet pastry creation or an motivational savory tart that even resulted in a entire publication on flipped dishes. Additionally, I have been having a lot of fun with cooking upside down lately, from an elongated savory tart to these fast mini French tarts. It’s a simple, playful way to prepare something that feels especially impressive.
Yields 4 individual tarts
- 1 red onion
- 2 tbsp vegetable oil
- 1 tbsp agave nectar
- Kosher salt and freshly ground pepper
- 8 salted fish (or 4, for a milder taste)
- Pitted black olives, to taste
- 120g pastry – puff or buttery can be used as well
Warm up the appliance to a hot oven. Peel and trim the onion, then cut into four thick, circular pieces. Prepare a heat-resistant cookie sheet with baking paper, then visualize where you will position each round of onion. Sprinkle those areas with cooking oil and honey, then flavor. Place two fillets on top of each prepared area and top them with a piece of onion. Tuck a few olives inside and beside the onions, then sprinkle with a extra oil, nectar, salt flakes and spice.
Turn on two neighboring hob rings to a moderate temperature, place the tray on top of the rings and allow the onions to heat undisturbed for 5 minutes.
Meanwhile, on a dusted board, roll out the sheets and slice it into four rectangles big enough to enclose each piece of onion. Gently put one dough piece on top of each slice of onion, press down around the edges with the back of a tool, then cook for 20 minutes, until the pastry is golden brown. Lay a plate on top of the pastry tray, then flip to invert the tarts on to the board. Gently peel away the lining and enjoy.
