Repurposing Dough Leftovers into a Tasty Caramelised Onion Tart – Simple Method
This method presents a fast take on the French onion tart, transforming a handful of dough trimmings into a impromptu delicacy. Keep and collect any leftovers into a round mass and roll out again as and when required. Pastry freezes beautifully in the icebox, and by skipping two laborious procedures in the traditional method – preparing the dough and cooking slowly the onions – this version assembles much more quickly. Instead, the onions are cooked flipped, cooking and caramelizing below a layer of dough with salted fish and brined olives for a fast, playful variation on a iconic French recipe. In case you have not as much pastry, you can always cut down the recipe.
Quick Flipped Pissaladière Tarts
The recent popularity of upside-down tarts, which spread quickly on video platforms and social networks a recently, may have started with a delicious and easy fruit and honey pastry or an creative pastry dish that even inspired a complete guide on inverted recipes. Additionally, I have been having a lot of fun with cooking upside down these days, from an extra-long leek tart to these speedy small onion tarts. It’s a straightforward, playful approach to make something that seems particularly unique.
Makes 4 individual tarts
- 1 red onion
- 2 tbsp extra virgin oil
- 1 tbsp maple syrup
- Kosher salt and black pepper
- 8 salted fish (or 4, for a less intense flavor)
- Dark pitted olives, to taste
- 120g pastry sheets – light or shortcrust is suitable also
Warm up the appliance to a hot oven. Strip and clean the onion, then slice into four sizable, round slices. Line a stovetop-safe cookie sheet with baking paper, then visualize where you will put each round of onion. Pour those areas with cooking oil and syrup, then flavor. Place two fillets on top of each flavored spot and layer them with a round of onion. Nestle a few dark olives inside and beside the onions, then season with a additional olive oil, sweetener, seasoning and pepper.
Switch on two adjacent hob rings to a moderate temperature, set the pan on top of the burners and allow the onions to heat untouched for five minutes.
In the meantime, on a dusted board, spread the dough and slice it into four squares big enough to enclose each round of onion. Carefully place one dough piece on top of each round of onion, press down on the perimeter with the flat side of a utensil, then cook for a short while, until the pastry is crispy. Lay a board on top of the baking sheet, then flip to turn the tarts on to the board. Gently lift off the lining and enjoy.
