Transforming Dough Scraps into a Delicious Caramelized Onion Tart – Easy Recipe

The following technique presents a quick interpretation on pissaladière, turning a small amount of leftover pastry into a impromptu delicacy. Store and collect any leftovers into a lump and use again as and when required. Pastry keeps well in the freezer compartment, and by skipping two laborious processes in the classic method – making the dough and caramelizing the onions – this dish assembles in nearly half the time. Instead, the onions are cooked inverted, cooking and browning beneath a blanket of dough with salted fish and brined olives for a quick, playful take on a French classic. In case you have a smaller amount of dough, you can always halve the recipe.

Speedy Upside-Down Pissaladière Tarts

The present wave of flipped tarts, which became popular on social media and photo-sharing apps a couple of years ago, may have originated with a delicious and straightforward peach and honey puff pastry or an motivational pastry dish that even led to a entire publication on flipped dishes. Additionally, I have been having a lot of fun with inverted baking these days, from an elongated savory tart to these quick mini French tarts. It’s a straightforward, creative method to create something that feels extra-special.

Makes 4 individual tarts

• 1 purple onion
• 2 tbsp extra virgin oil
• 1 tbsp honey
• Kosher salt and freshly ground pepper
• 8 anchovies (or 4, for a subtler taste profile)
• Dark pitted olives, to taste
• 120g dough – flaky or buttery is suitable also

Preheat the appliance to a hot oven. Remove the skin and clean the onion, then cut into four thick, circular pieces. Line a hob-appropriate cookie sheet with baking paper, then plan where you will put each slice of onion. Drizzle those areas with cooking oil and honey, then add salt and pepper. Lay two small fish on top of each flavored spot and top them with a slice of onion. Arrange a few dark olives inside and beside the onions, then add with a little more fat, sweetener, seasoning and pepper.

Activate two adjacent hob rings to a medium heat, place the pan on top of the elements and let the onions to cook untouched for 5 minutes.

In the meantime, on a dusted surface, roll out the pastry and trim it into four rectangles just large enough to cover each round of onion. Carefully put one dough piece on top of each piece of onion, press down around the edges with the flat side of a utensil, then bake for a short while, until the pastry is browned. Place a plate on top of the baking sheet, then flip to turn the tarts on to the plate. Gently lift off the parchment and present.