Upcycling Dough Leftovers into a Tasty Caramelized Onion Tart – Easy Guide
This particular recipe provides a speedy version on pissaladière, converting a handful of dough trimmings into a quick treat. Save and collect any leftovers into a ball and roll out again as the need arises. Pastry stores nicely in the freezer, and by omitting two laborious procedures in the standard preparation – preparing the dough and caramelising the onions – this version comes together about an hour faster. Alternatively, the onions are prepared flipped, steaming and browning under a covering of pastry with salted fish and black olives for a speedy, enjoyable twist on a traditional French dish. In case you have a smaller amount of dough, you can always cut down the ingredients.
Quick Flipped Pissaladière Tarts
The recent trend of flipped tarts, which went viral on TikTok and social networks a few years back, may have begun with an appetizing and straightforward fruit and honey pastry or an creative savory tart that even inspired a entire publication on flipped dishes. Additionally, I have been enjoying myself with flipped preparations these days, from an extra-long leek tart to these speedy mini French tarts. It’s a straightforward, playful way to prepare something that feels especially impressive.
Yields 4 single servings
- 1 red onion
- 2 tbsp extra virgin oil
- 1 tbsp agave nectar
- Sea salt and freshly ground pepper
- 8 salted fish (or 4, for a less intense taste)
- Pitted black olives, to taste
- 120g pastry sheets – light or buttery is suitable as well
Heat the stove to 410F/210C. Peel and clean the onion, then cut into four thick, round slices. Prepare a hob-appropriate baking tray with baking paper, then plan where you will put each round of onion. Sprinkle those spots with olive oil and honey, then add salt and pepper. Put two small fish on top of each seasoned spot and cover them with a piece of onion. Tuck a few olives inside and beside the onions, then add with a little more fat, honey, salt and spice.
Activate two neighboring hob rings to a moderate temperature, place the sheet on top of the rings and let the onions to simmer without moving for 5 minutes.
At the same time, on a dusted surface, spread the pastry and cut it into four pieces big enough to cover each piece of onion. Gently lay one pastry square on top of each slice of onion, press down on the perimeter with the back of a fork, then bake for twenty minutes, until the pastry is browned. Place a plate on top of the hot pan, then invert to flip the tarts on to the plate. Slowly lift off the paper and present.
