Repurposing Dough Scraps into a Tasty Caramelized Onion Tart – Simple Recipe
This particular method presents a fast take on pissaladière, turning a small amount of leftover pastry into a quick snack. Save and gather any leftovers into a ball and use again as and when required. Dough stores nicely in the freezer, and by avoiding two laborious procedures in the classic recipe – preparing the dough and caramelising the onions – this dish assembles in nearly half the time. Instead, the onions are cooked upside down, steaming and caramelising under a blanket of dough with small fish and black olives for a speedy, playful variation on a traditional French dish. Should you have not as much pastry, you can always reduce the ingredients.
Speedy Flipped Pissaladière Tarts
The current wave of flipped tarts, which went viral on social media and social networks a few years back, may have started with an appetizing and easy peach and honey puff pastry or an creative onion tart that even inspired a whole book on flipped dishes. Personally, I’ve been enjoying myself with cooking upside down lately, from an elongated savory tart to these fast pissaladière tartlets. It’s a straightforward, creative way to prepare something that seems particularly unique.
Makes 4 single servings
- 1 purple onion
- 2 tbsp extra virgin oil
- 1 tbsp honey
- Kosher salt and black pepper
- 8 salted fish (or 4, for a less intense taste)
- Pitted black olives, to taste
- 120g pastry – flaky or shortcrust works as well
Preheat the oven to a hot oven. Strip and trim the onion, then cut into four large, cross-sections. Line a stovetop-safe baking tray with parchment, then imagine where you will position each piece of onion. Sprinkle those locations with olive oil and syrup, then flavor. Put two fillets on top of each seasoned patch and cover them with a piece of onion. Tuck a few olives in and around the onions, then season with a extra olive oil, nectar, seasoning and pepper.
Activate two adjacent burners to a medium heat, set the sheet on top of the elements and leave the onions to simmer undisturbed for five minutes.
Meanwhile, on a lightly floured counter, flatten the sheets and slice it into four rectangles just large enough to cover each slice of onion. Gently place one pastry rectangle on top of each slice of onion, seal on the perimeter with the flat side of a tool, then bake for a short while, until the dough is browned. Lay a board on top of the baking sheet, then invert to turn the tarts on to the board. Slowly lift off the paper and present.