Repurposing Dough Leftovers into a Flavorful Caramelised Onion Tart – Quick Method
The following technique offers a speedy interpretation on pissaladière, turning some leftover of pastry scraps into a impromptu treat. Save and collect any scraps into a ball and use again as and when required. Dough freezes beautifully in the icebox, and by avoiding two time-consuming processes in the traditional preparation – making the pastry and caramelising the onions – this dish is ready in nearly half the time. Instead, the onions are heated inverted, cooking and browning below a blanket of pastry with salted fish and brined olives for a quick, playful take on a French classic. And if you have not as much pastry, you can always reduce the recipe.
Speedy Flipped Pissaladière Tarts
The present popularity of flipped tarts, which became popular on TikTok and social networks a few years back, may have begun with a delicious and simple peach and honey puff pastry or an creative pastry dish that even inspired a whole book on upside-down cooking. I’ve also been enjoying myself with flipped preparations lately, from an lengthy vegetable pastry to these quick pissaladière tartlets. It’s a easy, fun way to create something that appears especially impressive.
Yields 4 personal pastries
- 1 sweet onion
- 2 tbsp vegetable oil
- 1 tbsp agave nectar
- Sea salt and freshly ground pepper
- 8 small fillets (or 4, for a milder taste profile)
- Pitted black olives, to taste
- 120g pastry sheets – flaky or firm can be used too
Heat the appliance to 210C (190C fan)/410F/gas 6½. Remove the skin and trim the onion, then cut into four sizable, round slices. Prepare a hob-appropriate cookie sheet with parchment, then plan where you will put each round of onion. Sprinkle those areas with oil and sweetener, then season. Put two small fish on top of each prepared patch and cover them with a piece of onion. Tuck a few olives among the onions, then sprinkle with a extra fat, honey, salt and spice.
Turn on two adjacent hob rings to a medium heat, put the pan on top of the elements and leave the onions to simmer undisturbed for five minutes.
In the meantime, on a sprinkled with flour surface, flatten the dough and slice it into four pieces sufficiently sized to enclose each piece of onion. Precisely put one dough piece on top of each round of onion, flatten along the sides with the flat side of a fork, then cook for twenty minutes, until the pastry is crispy. Place a plate on top of the hot pan, then invert to invert the tarts on to the board. Slowly remove the paper and enjoy.
