Upcycling Dough Leftovers into a Tasty Caramelised Onion Tart – Simple Recipe
The following method presents a quick version on pissaladière, converting a handful of leftover pastry into a impromptu snack. Keep and combine any scraps into a round mass and roll out again as and when required. Dough freezes beautifully in the freezer compartment, and by avoiding two time-consuming processes in the traditional recipe – preparing the dough and cooking slowly the onions – this dish is ready about an hour faster. Instead, the onions are cooked flipped, steaming and caramelising below a layer of pastry with salted fish and dark olives for a fast, playful variation on a French classic. And if you have less pastry, you can always halve the recipe.
Fast Inverted Pissaladière Tarts
The current wave of inverted pastries, which spread quickly on video platforms and social networks a recently, may have started with a delicious and easy sweet pastry creation or an inspirational pastry dish that even inspired a entire publication on inverted recipes. Personally, I’ve been having a lot of fun with inverted baking lately, from an elongated savory tart to these quick pissaladière tartlets. It’s a simple, playful way to make something that seems especially impressive.
Yields 4 personal pastries
- 1 purple onion
- 2 tbsp extra virgin oil
- 1 tbsp honey
- Salt and freshly ground pepper
- 8 anchovies (or 4, for a subtler flavor)
- Dark pitted olives, to taste
- 120g dough – flaky or firm can be used too
Heat the oven to 410F/210C. Strip and prepare the onion, then slice into four large, circular pieces. Prepare a heat-resistant cookie sheet with non-stick paper, then visualize where you will put each slice of onion. Sprinkle those locations with olive oil and sweetener, then add salt and pepper. Place two anchovies on top of each flavored spot and top them with a round of onion. Tuck a few dark olives among the onions, then season with a little more oil, sweetener, salt flakes and black pepper.
Activate two side-by-side stovetop elements to a medium heat, place the pan on top of the rings and let the onions to simmer untouched for 5 minutes.
At the same time, on a lightly floured counter, roll out the sheets and trim it into four rectangles big enough to cover each round of onion. Carefully lay one pastry square on top of each piece of onion, flatten on the perimeter with the reverse of a tool, then heat for twenty minutes, until the crust is browned. Set a serving platter on top of the hot pan, then turn over to invert the tarts on to the surface. Slowly lift off the parchment and serve.
