Repurposing Dough Scraps into a Flavorful Caramelised Onion Tart – Simple Guide
This particular recipe provides a fast interpretation on the French onion tart, transforming a handful of leftover pastry into a impromptu snack. Keep and gather any scraps into a lump and re-roll whenever needed. Dough freezes beautifully in the freezer, and by skipping two time-consuming procedures in the classic preparation – making the pastry and cooking slowly the onions – this recipe assembles in nearly half the time. Instead, the onions are cooked upside down, softening and caramelising under a covering of pastry with small fish and brined olives for a fast, fun variation on a traditional French dish. In case you have less pastry, you can always halve the recipe.
Speedy Upside-Down Pissaladière Tarts
The recent popularity of inverted pastries, which became popular on TikTok and social networks a few years back, may have begun with a delicious and straightforward sweet pastry creation or an motivational pastry dish that even led to a entire publication on flipped dishes. Additionally, I have been enjoying myself with flipped preparations these days, from an lengthy vegetable pastry to these quick small onion tarts. It’s a simple, fun method to create something that feels particularly unique.
Produces 4 single servings
- 1 red onion
- 2 tbsp extra virgin oil
- 1 tbsp agave nectar
- Salt and freshly ground pepper
- 8 small fillets (or 4, for a less intense flavor)
- Dark pitted olives, to taste
- 120g pastry – puff or buttery is suitable too
Preheat the stove to 410F/210C. Strip and prepare the onion, then chop into four sizable, cross-sections. Line a hob-appropriate baking tray with non-stick paper, then imagine where you will position each piece of onion. Drizzle those spots with cooking oil and syrup, then season. Put two fillets on top of each flavored area and top them with a round of onion. Nestle a few olives among the onions, then sprinkle with a additional fat, nectar, salt flakes and spice.
Switch on two adjacent hob rings to a medium heat, put the sheet on top of the rings and leave the onions to cook undisturbed for a short time.
Meanwhile, on a sprinkled with flour counter, flatten the pastry and cut it into four pieces just large enough to enclose each piece of onion. Precisely place one pastry rectangle on top of each slice of onion, press down on the perimeter with the reverse of a tool, then heat for twenty minutes, until the dough is browned. Place a board on top of the pastry tray, then invert to invert the tarts on to the surface. Carefully lift off the parchment and serve.
