Upcycling Dough Leftovers into a Delicious Caramelised Onion Tart – Easy Guide
The following recipe offers a fast take on pissaladière, transforming a handful of dough trimmings into a quick treat. Save and collect any scraps into a round mass and use again as the need arises. Pastry freezes beautifully in the freezer compartment, and by skipping two time-consuming steps in the standard recipe – creating the dough and caramelizing the onions – this version is ready much more quickly. Instead, the onions are prepared upside down, steaming and caramelising under a covering of pastry with small fish and dark olives for a quick, fun twist on a iconic French recipe. In case you have a smaller amount of dough, you can always halve the recipe.
Quick Upside-Down Pissaladière Tarts
The present popularity of flipped tarts, which went viral on TikTok and Instagram a couple of years ago, may have begun with a delicious and straightforward fruit and honey pastry or an creative onion tart that even led to a complete guide on flipped dishes. Personally, I’ve been having a lot of fun with inverted baking these days, from an lengthy vegetable pastry to these speedy mini French tarts. It’s a simple, playful method to create something that appears particularly unique.
Produces 4 single servings
- 1 red onion
- 2 tbsp olive oil
- 1 tbsp honey
- Salt and freshly ground pepper
- 8 small fillets (or 4, for a less intense flavor)
- Pitted black olives, to taste
- 120g dough – puff or firm works as well
Heat the stove to 410F/210C. Strip and prepare the onion, then chop into four large, round slices. Cover a heat-resistant oven sheet with parchment, then imagine where you will put each slice of onion. Pour those locations with olive oil and honey, then add salt and pepper. Lay two fillets on top of each seasoned patch and layer them with a slice of onion. Tuck a few black olives inside and beside the onions, then season with a little more fat, honey, seasoning and black pepper.
Activate two neighboring stovetop elements to a medium heat, set the sheet on top of the elements and leave the onions to cook without moving for 5 minutes.
At the same time, on a dusted board, flatten the pastry and cut it into four rectangles big enough to top each piece of onion. Gently place one pastry square on top of each round of onion, flatten on the perimeter with the back of a tool, then bake for a short while, until the crust is browned. Place a plate on top of the hot pan, then invert to invert the tarts on to the surface. Slowly remove the parchment and present.
