Repurposing Dough Leftovers into a Flavorful Caramelised Onion Tart – Easy Recipe
This method provides a speedy interpretation on pissaladière, converting a small amount of dough trimmings into a quick snack. Save and gather any leftovers into a ball and roll out again as the need arises. Pastry keeps well in the freezer compartment, and by omitting two laborious steps in the traditional preparation – making the dough and caramelising the onions – this version is ready much more quickly. In its place, the onions are heated inverted, cooking and caramelizing below a covering of pastry with anchovies and dark olives for a speedy, playful twist on a traditional French dish. And if you have a smaller amount of dough, you can always halve the recipe.
Fast Upside-Down Pissaladière Tarts
The current popularity of flipped tarts, which became popular on TikTok and photo-sharing apps a couple of years ago, may have started with an appetizing and simple peach and honey puff pastry or an motivational onion tart that even led to a whole book on inverted recipes. Additionally, I have been having a lot of fun with inverted baking recently, from an elongated savory tart to these speedy small onion tarts. It’s a straightforward, playful way to prepare something that seems extra-special.
Yields 4 individual tarts
- 1 purple onion
- 2 tbsp extra virgin oil
- 1 tbsp maple syrup
- Sea salt and black pepper
- 8 anchovies (or 4, for a subtler flavor)
- Pitted black olives, to taste
- 120g pastry sheets – puff or firm works too
Warm up the stove to a hot oven. Remove the skin and prepare the onion, then slice into four large, round slices. Line a heat-resistant baking tray with non-stick paper, then plan where you will position each piece of onion. Drizzle those spots with olive oil and sweetener, then season. Lay two small fish on top of each seasoned patch and top them with a piece of onion. Nestle a few olives inside and beside the onions, then sprinkle with a additional oil, honey, salt and pepper.
Switch on two side-by-side stovetop elements to a warm setting, set the sheet on top of the elements and leave the onions to simmer untouched for five minutes.
Meanwhile, on a sprinkled with flour board, roll out the dough and cut it into four rectangles just large enough to top each piece of onion. Carefully lay one dough piece on top of each round of onion, flatten along the sides with the flat side of a tool, then bake for 20 minutes, until the crust is golden brown. Place a plate on top of the baking sheet, then flip to invert the tarts on to the plate. Slowly remove the parchment and present.
