Repurposing Dough Leftovers into a Delicious Caramelized Onion Tart – Quick Recipe
The following method provides a quick take on the French onion tart, turning some leftover of dough trimmings into a quick snack. Store and combine any scraps into a ball and roll out again as and when required. Dough freezes beautifully in the freezer, and by omitting two laborious processes in the traditional preparation – making the dough and cooking slowly the onions – this recipe assembles about an hour faster. Instead, the onions are heated flipped, cooking and browning below a blanket of dough with salted fish and dark olives for a speedy, enjoyable twist on a traditional French dish. And if you have a smaller amount of dough, you can always halve the recipe.
Fast Flipped Pissaladière Tarts
The current wave of inverted pastries, which went viral on video platforms and photo-sharing apps a recently, may have started with a delicious and easy sweet pastry creation or an creative savory tart that even inspired a complete guide on upside-down cooking. Additionally, I have been enjoying myself with inverted baking lately, from an extra-long leek tart to these fast small onion tarts. It’s a easy, playful way to make something that seems particularly unique.
Produces 4 individual tarts
- 1 purple onion
- 2 tbsp vegetable oil
- 1 tbsp agave nectar
- Sea salt and peppercorns
- 8 anchovies (or 4, for a milder taste profile)
- Pitted black olives, to taste
- 120g dough – light or buttery is suitable also
Heat the appliance to a hot oven. Strip and clean the onion, then cut into four sizable, round slices. Cover a heat-resistant cookie sheet with parchment, then imagine where you will put each slice of onion. Pour those areas with olive oil and sweetener, then season. Lay two fillets on top of each prepared spot and top them with a slice of onion. Arrange a few dark olives among the onions, then sprinkle with a additional oil, nectar, seasoning and black pepper.
Activate two adjacent burners to a medium heat, put the pan on top of the rings and leave the onions to cook untouched for five minutes.
Meanwhile, on a sprinkled with flour surface, spread the dough and slice it into four squares sufficiently sized to enclose each slice of onion. Carefully place one pastry rectangle on top of each piece of onion, flatten around the edges with the reverse of a fork, then cook for 20 minutes, until the pastry is golden brown. Place a serving platter on top of the pastry tray, then turn over to turn the tarts on to the plate. Gently peel away the lining and present.
