Transforming Dough Leftovers into a Delicious Caramelized Onion Tart – Easy Method
This method provides a quick version on pissaladière, converting a small amount of pastry scraps into a quick snack. Store and combine any scraps into a ball and roll out again whenever needed. Pastry stores nicely in the freezer, and by skipping two laborious processes in the classic method – creating the dough and cooking slowly the onions – this recipe assembles much more quickly. Alternatively, the onions are heated upside down, cooking and browning below a covering of pastry with anchovies and brined olives for a speedy, fun variation on a traditional French dish. In case you have not as much pastry, you can always cut down the ingredients.
Fast Flipped Pissaladière Tarts
The present trend of flipped tarts, which became popular on TikTok and Instagram a recently, may have originated with an appetizing and simple peach and honey puff pastry or an motivational pastry dish that even resulted in a whole book on inverted recipes. I’ve also been enjoying myself with flipped preparations these days, from an elongated savory tart to these speedy small onion tarts. It’s a straightforward, playful method to create something that appears particularly unique.
Produces 4 individual tarts
- 1 red onion
- 2 tbsp olive oil
- 1 tbsp agave nectar
- Kosher salt and peppercorns
- 8 salted fish (or 4, for a milder taste)
- Dark pitted olives, to taste
- 120g pastry – flaky or shortcrust works as well
Heat the oven to 210C (190C fan)/410F/gas 6½. Remove the skin and clean the onion, then slice into four large, round slices. Prepare a stovetop-safe oven sheet with non-stick paper, then plan where you will place each round of onion. Pour those locations with oil and syrup, then flavor. Lay two fillets on top of each prepared area and cover them with a slice of onion. Nestle a few olives in and around the onions, then season with a little more fat, nectar, seasoning and pepper.
Activate two adjacent stovetop elements to a warm setting, set the tray on top of the elements and let the onions to heat undisturbed for a short time.
Meanwhile, on a lightly floured surface, roll out the sheets and slice it into four squares big enough to top each round of onion. Precisely place one pastry square on top of each round of onion, seal around the edges with the reverse of a utensil, then cook for twenty minutes, until the pastry is crispy. Place a serving platter on top of the hot pan, then turn over to flip the tarts on to the board. Slowly peel away the paper and present.
