Upcycling Dough Scraps into a Flavorful Caramelised Onion Tart – Easy Recipe
The following technique provides a quick version on pissaladière, converting some leftover of pastry scraps into a quick delicacy. Save and gather any scraps into a round mass and re-roll whenever needed. Dough freezes beautifully in the icebox, and by avoiding two time-consuming steps in the classic method – creating the pastry and caramelizing the onions – this dish is ready in nearly half the time. Alternatively, the onions are cooked inverted, steaming and caramelizing under a blanket of pastry with small fish and brined olives for a fast, enjoyable twist on a iconic French recipe. And if you have a smaller amount of dough, you can always cut down the method.
Quick Inverted Pissaladière Tarts
The current wave of upside-down tarts, which spread quickly on TikTok and Instagram a recently, may have begun with an appetizing and easy sweet pastry creation or an motivational onion tart that even inspired a complete guide on upside-down cooking. I’ve also been having a lot of fun with flipped preparations recently, from an extra-long leek tart to these quick pissaladière tartlets. It’s a simple, playful way to prepare something that seems especially impressive.
Produces 4 personal pastries
- 1 red onion
- 2 tbsp olive oil
- 1 tbsp honey
- Sea salt and freshly ground pepper
- 8 salted fish (or 4, for a less intense taste)
- Brined olives, to taste
- 120g pastry – puff or firm works too
Warm up the stove to 410F/210C. Peel and trim the onion, then slice into four large, circular pieces. Line a hob-appropriate baking tray with baking paper, then imagine where you will position each piece of onion. Pour those locations with cooking oil and syrup, then season. Lay two small fish on top of each seasoned spot and cover them with a round of onion. Nestle a few olives in and around the onions, then add with a extra oil, sweetener, seasoning and spice.
Turn on two adjacent burners to a medium heat, set the tray on top of the rings and allow the onions to simmer untouched for 5 minutes.
At the same time, on a lightly floured counter, roll out the pastry and trim it into four pieces big enough to enclose each piece of onion. Gently lay one dough piece on top of each piece of onion, seal around the edges with the back of a fork, then bake for a short while, until the dough is crispy. Lay a board on top of the baking sheet, then flip to invert the tarts on to the surface. Gently lift off the paper and serve.
