Transforming Dough Leftovers into a Flavorful Caramelized Onion Tart – Easy Guide
This particular recipe offers a quick version on pissaladière, transforming a small amount of dough trimmings into a quick treat. Store and combine any trimmings into a ball and use again whenever needed. Dough freezes beautifully in the freezer compartment, and by omitting two lengthy processes in the traditional recipe – creating the dough and caramelizing the onions – this recipe is ready about an hour faster. Instead, the onions are cooked flipped, softening and caramelising below a covering of dough with salted fish and black olives for a speedy, fun variation on a French classic. In case you have not as much pastry, you can always cut down the recipe.
Fast Flipped Pissaladière Tarts
The present popularity of upside-down tarts, which became popular on TikTok and photo-sharing apps a recently, may have started with a tasty and easy fruit and honey pastry or an inspirational savory tart that even resulted in a entire publication on upside-down cooking. Personally, I’ve been enjoying myself with flipped preparations recently, from an lengthy vegetable pastry to these speedy small onion tarts. It’s a simple, creative way to prepare something that appears extra-special.
Produces 4 personal pastries
- 1 purple onion
- 2 tbsp olive oil
- 1 tbsp agave nectar
- Salt and peppercorns
- 8 small fillets (or 4, for a milder flavor)
- Dark pitted olives, to taste
- 120g pastry sheets – flaky or shortcrust works also
Warm up the oven to 210C (190C fan)/410F/gas 6½. Peel and clean the onion, then chop into four sizable, circular pieces. Prepare a stovetop-safe cookie sheet with baking paper, then imagine where you will place each round of onion. Sprinkle those locations with olive oil and honey, then season. Lay two fillets on top of each seasoned patch and top them with a slice of onion. Nestle a few black olives in and around the onions, then sprinkle with a additional oil, honey, salt and black pepper.
Activate two neighboring hob rings to a moderate temperature, place the sheet on top of the burners and leave the onions to simmer untouched for 5 minutes.
In the meantime, on a dusted board, spread the sheets and trim it into four squares just large enough to top each piece of onion. Gently lay one dough piece on top of each round of onion, press down on the perimeter with the back of a utensil, then cook for a short while, until the dough is crispy. Lay a plate on top of the hot pan, then flip to turn the tarts on to the surface. Carefully peel away the parchment and enjoy.
