Repurposing Dough Leftovers into a Tasty Caramelised Onion Tart – Simple Guide
This recipe provides a fast version on pissaladière, converting some leftover of pastry scraps into a quick treat. Store and gather any trimmings into a ball and roll out again as the need arises. Dough stores nicely in the icebox, and by omitting two time-consuming procedures in the classic recipe – making the dough and caramelizing the onions – this version assembles about an hour faster. In its place, the onions are cooked flipped, steaming and browning below a blanket of dough with salted fish and black olives for a speedy, fun twist on a traditional French dish. And if you have a smaller amount of dough, you can always halve the recipe.
Quick Flipped Pissaladière Tarts
The recent trend of upside-down tarts, which became popular on social media and Instagram a recently, may have originated with a delicious and easy fruit and honey pastry or an motivational pastry dish that even inspired a whole book on upside-down cooking. I’ve also been enjoying myself with flipped preparations lately, from an elongated savory tart to these quick pissaladière tartlets. It’s a easy, creative way to prepare something that appears extra-special.
Yields 4 single servings
- 1 purple onion
- 2 tbsp extra virgin oil
- 1 tbsp honey
- Salt and freshly ground pepper
- 8 small fillets (or 4, for a milder flavor)
- Pitted black olives, to taste
- 120g pastry – flaky or buttery can be used also
Warm up the appliance to 410F/210C. Peel and prepare the onion, then slice into four sizable, circular pieces. Prepare a hob-appropriate baking tray with non-stick paper, then plan where you will put each slice of onion. Pour those areas with olive oil and syrup, then flavor. Place two fillets on top of each prepared area and cover them with a piece of onion. Nestle a few dark olives inside and beside the onions, then season with a additional oil, sweetener, salt flakes and black pepper.
Activate two side-by-side burners to a moderate temperature, set the sheet on top of the rings and let the onions to simmer untouched for 5 minutes.
Meanwhile, on a sprinkled with flour board, roll out the sheets and slice it into four pieces big enough to top each slice of onion. Gently put one dough piece on top of each slice of onion, flatten along the sides with the back of a utensil, then cook for twenty minutes, until the crust is browned. Set a board on top of the pastry tray, then flip to turn the tarts on to the surface. Gently lift off the paper and enjoy.
