Transforming Dough Scraps into a Delicious Caramelized Onion Tart – Easy Recipe
This particular method presents a fast take on the French onion tart, turning a small amount of pastry scraps into a impromptu snack. Store and collect any scraps into a round mass and roll out again as the need arises. Dough stores nicely in the icebox, and by skipping two time-consuming procedures in the traditional method – preparing the dough and cooking slowly the onions – this version is ready about an hour faster. Instead, the onions are heated upside down, cooking and caramelising beneath a covering of dough with small fish and black olives for a speedy, playful take on a traditional French dish. And if you have not as much pastry, you can always halve the recipe.
Fast Inverted Pissaladière Tarts
The current popularity of inverted pastries, which spread quickly on TikTok and Instagram a few years back, may have originated with an appetizing and easy fruit and honey pastry or an inspirational pastry dish that even resulted in a whole book on upside-down cooking. I’ve also been having a lot of fun with cooking upside down recently, from an elongated savory tart to these quick pissaladière tartlets. It’s a easy, playful way to make something that seems especially impressive.
Yields 4 single servings
- 1 purple onion
- 2 tbsp olive oil
- 1 tbsp agave nectar
- Kosher salt and black pepper
- 8 anchovies (or 4, for a milder flavor)
- Dark pitted olives, to taste
- 120g pastry – light or shortcrust is suitable as well
Warm up the appliance to a hot oven. Peel and prepare the onion, then chop into four large, cross-sections. Line a heat-resistant oven sheet with baking paper, then imagine where you will place each slice of onion. Pour those areas with cooking oil and sweetener, then add salt and pepper. Lay two fillets on top of each seasoned area and cover them with a slice of onion. Arrange a few dark olives among the onions, then add with a additional olive oil, nectar, salt flakes and spice.
Turn on two adjacent hob rings to a moderate temperature, set the tray on top of the burners and leave the onions to heat without moving for a short time.
Meanwhile, on a dusted counter, spread the dough and trim it into four squares sufficiently sized to enclose each round of onion. Carefully place one dough piece on top of each slice of onion, seal around the edges with the back of a utensil, then bake for a short while, until the dough is crispy. Place a board on top of the hot pan, then flip to flip the tarts on to the surface. Carefully lift off the parchment and present.
