Upcycling Dough Leftovers into a Tasty Caramelized Onion Tart – Quick Recipe
This technique offers a fast interpretation on the French onion tart, turning some leftover of dough trimmings into a impromptu delicacy. Store and combine any trimmings into a ball and use again as the need arises. Dough stores nicely in the icebox, and by omitting two laborious procedures in the traditional method – making the pastry and caramelising the onions – this dish comes together much more quickly. Alternatively, the onions are heated flipped, steaming and caramelising beneath a blanket of dough with small fish and dark olives for a speedy, fun take on a French classic. And if you have less pastry, you can always cut down the method.
Fast Flipped Pissaladière Tarts
The present wave of flipped tarts, which spread quickly on TikTok and Instagram a recently, may have begun with a delicious and straightforward sweet pastry creation or an creative pastry dish that even led to a whole book on upside-down cooking. I’ve also been having a lot of fun with flipped preparations lately, from an lengthy vegetable pastry to these fast pissaladière tartlets. It’s a simple, fun method to create something that feels particularly unique.
Yields 4 individual tarts
- 1 purple onion
- 2 tbsp vegetable oil
- 1 tbsp honey
- Kosher salt and peppercorns
- 8 anchovies (or 4, for a subtler flavor)
- Pitted black olives, to taste
- 120g pastry – light or buttery can be used too
Preheat the oven to a hot oven. Strip and clean the onion, then slice into four large, circular pieces. Prepare a stovetop-safe baking tray with baking paper, then plan where you will put each round of onion. Sprinkle those locations with oil and sweetener, then flavor. Place two small fish on top of each seasoned patch and top them with a slice of onion. Arrange a few dark olives inside and beside the onions, then sprinkle with a additional fat, sweetener, salt and black pepper.
Switch on two neighboring hob rings to a warm setting, set the pan on top of the elements and leave the onions to heat untouched for a short time.
At the same time, on a dusted board, roll out the pastry and trim it into four squares just large enough to enclose each slice of onion. Carefully put one pastry rectangle on top of each slice of onion, flatten along the sides with the flat side of a utensil, then cook for a short while, until the pastry is browned. Lay a serving platter on top of the hot pan, then invert to flip the tarts on to the board. Gently lift off the lining and serve.
