Upcycling Dough Leftovers into a Tasty Caramelised Onion Tart – Simple Recipe
The following technique presents a speedy version on pissaladière, transforming some leftover of pastry scraps into a spontaneous snack. Save and collect any trimmings into a ball and re-roll as the need arises. Dough stores nicely in the freezer compartment, and by skipping two time-consuming steps in the classic recipe – creating the dough and caramelising the onions – this recipe assembles in nearly half the time. In its place, the onions are prepared inverted, softening and caramelising below a layer of dough with salted fish and black olives for a speedy, playful variation on a iconic French recipe. Should you have less pastry, you can always reduce the method.
Speedy Inverted Pissaladière Tarts
The current wave of flipped tarts, which went viral on social media and photo-sharing apps a few years back, may have begun with a tasty and easy fruit and honey pastry or an motivational pastry dish that even inspired a whole book on upside-down cooking. Additionally, I have been enjoying myself with cooking upside down lately, from an lengthy vegetable pastry to these speedy mini French tarts. It’s a easy, creative method to create something that seems extra-special.
Makes 4 personal pastries
- 1 purple onion
- 2 tbsp vegetable oil
- 1 tbsp honey
- Kosher salt and peppercorns
- 8 salted fish (or 4, for a milder flavor)
- Pitted black olives, to taste
- 120g dough – light or firm works also
Warm up the stove to 210C (190C fan)/410F/gas 6½. Strip and trim the onion, then cut into four sizable, cross-sections. Line a stovetop-safe cookie sheet with parchment, then plan where you will put each piece of onion. Pour those spots with olive oil and sweetener, then flavor. Lay two small fish on top of each prepared patch and layer them with a slice of onion. Nestle a few black olives among the onions, then sprinkle with a extra fat, sweetener, salt flakes and black pepper.
Switch on two side-by-side stovetop elements to a medium heat, place the tray on top of the elements and allow the onions to cook undisturbed for five minutes.
At the same time, on a sprinkled with flour board, flatten the sheets and slice it into four rectangles sufficiently sized to top each piece of onion. Precisely put one pastry rectangle on top of each slice of onion, flatten around the edges with the back of a tool, then bake for 20 minutes, until the pastry is browned. Place a board on top of the pastry tray, then flip to invert the tarts on to the board. Gently lift off the parchment and enjoy.
