Transforming Dough Leftovers into a Tasty Caramelized Onion Tart – Easy Recipe
This method presents a quick version on pissaladière, converting some leftover of dough trimmings into a impromptu treat. Keep and collect any trimmings into a lump and re-roll as and when required. Dough freezes beautifully in the icebox, and by avoiding two time-consuming procedures in the traditional method – making the dough and caramelising the onions – this recipe assembles in nearly half the time. In its place, the onions are cooked upside down, cooking and browning under a blanket of pastry with small fish and black olives for a quick, enjoyable twist on a traditional French dish. In case you have a smaller amount of dough, you can always cut down the ingredients.
Quick Upside-Down Pissaladière Tarts
The recent trend of flipped tarts, which became popular on video platforms and social networks a few years back, may have originated with a tasty and simple fruit and honey pastry or an motivational pastry dish that even resulted in a entire publication on upside-down cooking. Personally, I’ve been enjoying myself with cooking upside down these days, from an lengthy vegetable pastry to these fast mini French tarts. It’s a easy, creative method to make something that appears particularly unique.
Makes 4 individual tarts
- 1 purple onion
- 2 tbsp vegetable oil
- 1 tbsp maple syrup
- Kosher salt and peppercorns
- 8 small fillets (or 4, for a subtler taste)
- Dark pitted olives, to taste
- 120g dough – puff or firm can be used also
Heat the appliance to 410F/210C. Peel and trim the onion, then cut into four sizable, circular pieces. Line a stovetop-safe oven sheet with non-stick paper, then plan where you will put each round of onion. Pour those locations with cooking oil and sweetener, then season. Lay two anchovies on top of each seasoned area and layer them with a slice of onion. Arrange a few black olives in and around the onions, then season with a little more oil, sweetener, salt flakes and pepper.
Switch on two neighboring stovetop elements to a medium heat, set the tray on top of the burners and let the onions to heat without moving for a short time.
Meanwhile, on a lightly floured surface, flatten the sheets and trim it into four squares just large enough to enclose each slice of onion. Gently lay one dough piece on top of each slice of onion, flatten along the sides with the flat side of a utensil, then cook for a short while, until the pastry is browned. Place a serving platter on top of the hot pan, then flip to turn the tarts on to the plate. Slowly peel away the parchment and serve.
