Repurposing Dough Leftovers into a Flavorful Caramelized Onion Tart – Simple Recipe
This particular technique presents a quick interpretation on the French onion tart, transforming a handful of leftover pastry into a spontaneous delicacy. Store and combine any scraps into a round mass and re-roll as and when required. Pastry stores nicely in the freezer compartment, and by skipping two lengthy steps in the standard preparation – preparing the dough and caramelizing the onions – this dish assembles much more quickly. In its place, the onions are prepared flipped, softening and caramelizing below a layer of pastry with small fish and black olives for a quick, playful twist on a French classic. And if you have not as much pastry, you can always reduce the recipe.
Fast Inverted Pissaladière Tarts
The recent popularity of flipped tarts, which spread quickly on TikTok and photo-sharing apps a couple of years ago, may have started with a tasty and straightforward fruit and honey pastry or an inspirational onion tart that even inspired a entire publication on flipped dishes. Personally, I’ve been experimenting with cooking upside down these days, from an elongated savory tart to these speedy mini French tarts. It’s a simple, fun way to make something that feels especially impressive.
Produces 4 personal pastries
- 1 sweet onion
- 2 tbsp extra virgin oil
- 1 tbsp maple syrup
- Salt and peppercorns
- 8 salted fish (or 4, for a subtler flavor)
- Dark pitted olives, to taste
- 120g dough – light or buttery can be used too
Preheat the appliance to 410F/210C. Remove the skin and prepare the onion, then slice into four sizable, circular pieces. Prepare a heat-resistant oven sheet with non-stick paper, then plan where you will put each round of onion. Sprinkle those spots with olive oil and honey, then add salt and pepper. Place two small fish on top of each flavored patch and cover them with a round of onion. Nestle a few dark olives among the onions, then season with a little more oil, sweetener, salt flakes and black pepper.
Activate two adjacent stovetop elements to a warm setting, set the pan on top of the elements and let the onions to simmer undisturbed for 5 minutes.
In the meantime, on a sprinkled with flour surface, roll out the pastry and slice it into four pieces sufficiently sized to top each round of onion. Gently place one pastry square on top of each piece of onion, flatten on the perimeter with the reverse of a utensil, then bake for twenty minutes, until the dough is browned. Set a board on top of the hot pan, then flip to turn the tarts on to the plate. Carefully remove the parchment and present.
