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Repurposing Dough Scraps into a Tasty Caramelised Onion Tart – Quick Method
This particular technique offers a speedy version on pissaladière, turning some leftover of leftover pastry into a spontaneous treat. Store and collect any trimmings into a ball and roll out again whenever needed. Dough stores nicely in the freezer, and by skipping two lengthy processes in the classic recipe – preparing the dough and cooking slowly the onions – this version comes together about an hour faster. Alternatively, the onions are cooked inverted, softening and browning beneath a covering of pastry with small fish and dark olives for a quick, playful twist on a French classic. In case you have less pastry, you can always cut down the method.
Fast Inverted Pissaladière Tarts
The present wave of inverted pastries, which spread quickly on social media and photo-sharing apps a couple of years ago, may have begun with an appetizing and straightforward fruit and honey pastry or an motivational onion tart that even inspired a complete guide on flipped dishes. I’ve also been experimenting with flipped preparations recently, from an extra-long leek tart to these speedy small onion tarts. It’s a easy, playful method to prepare something that seems extra-special.
Produces 4 personal pastries
- 1 sweet onion
- 2 tbsp extra virgin oil
- 1 tbsp agave nectar
- Kosher salt and black pepper
- 8 small fillets (or 4, for a milder taste profile)
- Pitted black olives, to taste
- 120g pastry sheets – puff or buttery works as well
Heat the appliance to 210C (190C fan)/410F/gas 6½. Remove the skin and prepare the onion, then chop into four thick, circular pieces. Cover a hob-appropriate baking tray with baking paper, then visualize where you will position each piece of onion. Sprinkle those areas with oil and sweetener, then season. Lay two anchovies on top of each seasoned patch and layer them with a round of onion. Arrange a few black olives among the onions, then sprinkle with a extra oil, honey, seasoning and spice.
Turn on two adjacent hob rings to a medium heat, set the pan on top of the burners and leave the onions to simmer without moving for five minutes.
In the meantime, on a lightly floured counter, spread the sheets and trim it into four squares sufficiently sized to top each round of onion. Gently put one dough piece on top of each piece of onion, seal along the sides with the reverse of a tool, then heat for 20 minutes, until the pastry is browned. Lay a plate on top of the hot pan, then flip to turn the tarts on to the plate. Slowly lift off the paper and serve.
Brian Hernandez
A passionate writer and shopping enthusiast with a keen eye for quality products and lifestyle trends.
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