Repurposing Dough Leftovers into a Tasty Caramelised Onion Tart – Simple Method
This method offers a quick version on the French onion tart, transforming a handful of leftover pastry into a quick treat. Save and gather any scraps into a lump and use again as the need arises. Pastry keeps well in the freezer compartment, and by avoiding two time-consuming steps in the classic recipe – making the dough and cooking slowly the onions – this dish assembles about an hour faster. In its place, the onions are heated inverted, softening and caramelizing below a blanket of dough with small fish and dark olives for a fast, fun take on a iconic French recipe. Should you have a smaller amount of dough, you can always cut down the method.
Quick Inverted Pissaladière Tarts
The current wave of upside-down tarts, which went viral on social media and photo-sharing apps a few years back, may have started with an appetizing and simple sweet pastry creation or an creative savory tart that even inspired a entire publication on upside-down cooking. Personally, I’ve been enjoying myself with inverted baking these days, from an extra-long leek tart to these quick mini French tarts. It’s a simple, creative way to make something that appears particularly unique.
Produces 4 personal pastries
- 1 red onion
- 2 tbsp extra virgin oil
- 1 tbsp agave nectar
- Kosher salt and freshly ground pepper
- 8 salted fish (or 4, for a subtler taste)
- Dark pitted olives, to taste
- 120g pastry sheets – flaky or firm is suitable as well
Preheat the oven to 410F/210C. Remove the skin and trim the onion, then cut into four thick, round slices. Cover a hob-appropriate cookie sheet with non-stick paper, then imagine where you will position each piece of onion. Sprinkle those locations with cooking oil and honey, then season. Lay two small fish on top of each flavored patch and layer them with a slice of onion. Arrange a few black olives inside and beside the onions, then sprinkle with a little more fat, honey, seasoning and pepper.
Turn on two adjacent burners to a moderate temperature, set the tray on top of the elements and leave the onions to heat undisturbed for 5 minutes.
In the meantime, on a lightly floured surface, spread the pastry and trim it into four squares big enough to enclose each slice of onion. Precisely place one dough piece on top of each piece of onion, seal around the edges with the reverse of a tool, then cook for 20 minutes, until the crust is crispy. Set a serving platter on top of the baking sheet, then invert to invert the tarts on to the plate. Carefully remove the lining and present.
