Repurposing Dough Scraps into a Delicious Caramelized Onion Tart – Easy Guide
The following recipe offers a quick version on pissaladière, transforming some leftover of pastry scraps into a spontaneous delicacy. Save and collect any trimmings into a round mass and re-roll whenever needed. Pastry freezes beautifully in the icebox, and by omitting two lengthy steps in the classic preparation – creating the dough and cooking slowly the onions – this recipe comes together in nearly half the time. Alternatively, the onions are cooked upside down, softening and caramelizing beneath a covering of pastry with anchovies and brined olives for a fast, fun variation on a traditional French dish. And if you have less pastry, you can always reduce the recipe.
Speedy Flipped Pissaladière Tarts
The current popularity of inverted pastries, which went viral on social media and Instagram a couple of years ago, may have begun with a tasty and simple fruit and honey pastry or an motivational onion tart that even inspired a whole book on upside-down cooking. Additionally, I have been having a lot of fun with inverted baking lately, from an elongated savory tart to these quick mini French tarts. It’s a easy, playful method to create something that feels extra-special.
Yields 4 single servings
- 1 sweet onion
- 2 tbsp extra virgin oil
- 1 tbsp maple syrup
- Kosher salt and peppercorns
- 8 small fillets (or 4, for a milder flavor)
- Brined olives, to taste
- 120g pastry – flaky or shortcrust works also
Warm up the stove to a hot oven. Peel and trim the onion, then chop into four sizable, circular pieces. Cover a stovetop-safe cookie sheet with baking paper, then imagine where you will position each round of onion. Pour those spots with cooking oil and sweetener, then add salt and pepper. Lay two small fish on top of each prepared patch and cover them with a round of onion. Arrange a few dark olives among the onions, then add with a additional oil, honey, seasoning and black pepper.
Turn on two side-by-side hob rings to a warm setting, put the pan on top of the rings and allow the onions to heat untouched for a short time.
At the same time, on a sprinkled with flour board, spread the dough and cut it into four pieces big enough to cover each slice of onion. Gently lay one dough piece on top of each round of onion, flatten around the edges with the reverse of a utensil, then bake for twenty minutes, until the pastry is golden brown. Set a plate on top of the hot pan, then turn over to flip the tarts on to the board. Carefully peel away the paper and present.
