Transforming Dough Leftovers into a Flavorful Caramelised Onion Tart – Easy Method
The following method presents a speedy interpretation on the French onion tart, turning a small amount of leftover pastry into a quick snack. Save and combine any leftovers into a round mass and roll out again whenever needed. Dough keeps well in the icebox, and by omitting two laborious processes in the traditional method – preparing the pastry and caramelizing the onions – this dish assembles in nearly half the time. Instead, the onions are cooked inverted, steaming and browning below a layer of pastry with small fish and black olives for a speedy, fun variation on a traditional French dish. Should you have not as much pastry, you can always halve the ingredients.
Quick Inverted Pissaladière Tarts
The current popularity of upside-down tarts, which became popular on video platforms and Instagram a couple of years ago, may have started with a delicious and easy peach and honey puff pastry or an inspirational savory tart that even led to a entire publication on inverted recipes. I’ve also been enjoying myself with inverted baking recently, from an elongated savory tart to these quick pissaladière tartlets. It’s a straightforward, fun approach to make something that feels extra-special.
Yields 4 individual tarts
- 1 red onion
- 2 tbsp extra virgin oil
- 1 tbsp maple syrup
- Sea salt and black pepper
- 8 small fillets (or 4, for a subtler flavor)
- Pitted black olives, to taste
- 120g dough – light or shortcrust works too
Heat the stove to 410F/210C. Remove the skin and trim the onion, then cut into four thick, circular pieces. Cover a heat-resistant cookie sheet with baking paper, then plan where you will put each piece of onion. Sprinkle those locations with cooking oil and syrup, then season. Put two small fish on top of each prepared spot and top them with a round of onion. Nestle a few black olives inside and beside the onions, then add with a little more oil, nectar, salt and spice.
Activate two side-by-side stovetop elements to a medium heat, place the tray on top of the rings and let the onions to heat without moving for a short time.
Meanwhile, on a lightly floured counter, spread the dough and cut it into four rectangles big enough to top each piece of onion. Precisely put one pastry rectangle on top of each slice of onion, flatten on the perimeter with the flat side of a fork, then heat for twenty minutes, until the dough is crispy. Place a board on top of the pastry tray, then turn over to invert the tarts on to the plate. Gently peel away the lining and serve.
