Transforming Dough Scraps into a Tasty Caramelized Onion Tart – Simple Method
This method provides a speedy take on pissaladière, converting some leftover of leftover pastry into a quick treat. Save and gather any leftovers into a ball and use again as and when required. Dough stores nicely in the icebox, and by omitting two time-consuming processes in the traditional preparation – creating the pastry and caramelising the onions – this recipe assembles about an hour faster. Instead, the onions are heated inverted, steaming and caramelising beneath a blanket of dough with salted fish and black olives for a speedy, enjoyable twist on a iconic French recipe. And if you have not as much pastry, you can always cut down the recipe.
Quick Upside-Down Pissaladière Tarts
The recent wave of upside-down tarts, which went viral 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 led to a entire publication on flipped dishes. I’ve also been experimenting with inverted baking lately, from an extra-long leek tart to these quick mini French tarts. It’s a easy, fun approach to make something that appears extra-special.
Makes 4 single servings
- 1 purple onion
- 2 tbsp extra virgin oil
- 1 tbsp agave nectar
- Salt and freshly ground pepper
- 8 anchovies (or 4, for a milder taste profile)
- Brined olives, to taste
- 120g pastry – puff or firm can be used also
Warm up the stove to 410F/210C. Strip and clean the onion, then chop into four sizable, cross-sections. Prepare a stovetop-safe cookie sheet with parchment, then imagine where you will position each piece of onion. Drizzle those areas with oil and honey, then flavor. Place two anchovies on top of each seasoned area and layer them with a round of onion. Tuck a few black olives among the onions, then add with a extra oil, sweetener, salt flakes and black pepper.
Activate two neighboring burners to a warm setting, set the pan on top of the elements and leave the onions to cook without moving for 5 minutes.
In the meantime, on a sprinkled with flour board, roll out the pastry and slice it into four squares sufficiently sized to top each round of onion. Gently put one dough piece on top of each round of onion, flatten on the perimeter with the back of a tool, then heat for a short while, until the crust is golden brown. Set a serving platter on top of the pastry tray, then turn over to flip the tarts on to the plate. Gently lift off the paper and enjoy.
