Upcycling Dough Leftovers into a Tasty Caramelised Onion Tart – Quick Method
The following method presents a fast interpretation on pissaladière, converting a handful of dough trimmings into a quick delicacy. Keep and gather any trimmings into a lump and re-roll as the need arises. Pastry freezes beautifully in the freezer compartment, and by omitting two time-consuming procedures in the classic recipe – preparing the dough and caramelising the onions – this dish comes together much more quickly. Alternatively, the onions are heated upside down, softening and browning under a blanket of dough with small fish and brined olives for a speedy, enjoyable twist on a French classic. And if you have a smaller amount of dough, you can always reduce the method.
Fast Inverted Pissaladière Tarts
The recent trend of upside-down tarts, which went viral on social media and social networks a few years back, may have begun with a tasty and easy fruit and honey pastry or an motivational onion tart that even resulted in a entire publication on inverted recipes. Additionally, I have been experimenting with inverted baking lately, from an extra-long leek tart to these fast pissaladière tartlets. It’s a easy, playful method to make something that feels particularly unique.
Produces 4 single servings
- 1 purple onion
- 2 tbsp extra virgin oil
- 1 tbsp honey
- Kosher 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 can be used as well
Heat the appliance to 410F/210C. Strip and clean the onion, then chop into four thick, round slices. Cover a heat-resistant oven sheet with baking paper, then plan where you will put each slice of onion. Pour those spots with oil and syrup, then flavor. Put two anchovies on top of each seasoned patch and layer them with a slice of onion. Nestle a few black olives among the onions, then sprinkle with a extra oil, honey, seasoning and black pepper.
Turn on two adjacent hob rings to a warm setting, put the tray on top of the rings and leave the onions to cook without moving for five minutes.
Meanwhile, on a dusted board, flatten the sheets and trim it into four squares just large enough to enclose each round of onion. Gently put one pastry square on top of each round of onion, seal along the sides with the back of a tool, then cook for 20 minutes, until the crust is crispy. Set a serving platter on top of the pastry tray, then turn over to turn the tarts on to the surface. Slowly peel away the parchment and present.
