Repurposing Dough Leftovers into a Tasty Caramelized Onion Tart – Easy Guide
The following method offers a fast version on the French onion tart, transforming a handful of leftover pastry into a impromptu treat. Save and combine any trimmings into a ball and use again as and when required. Pastry keeps well in the freezer compartment, and by avoiding two lengthy steps in the standard preparation – preparing the dough and caramelizing the onions – this version is ready about an hour faster. Alternatively, the onions are heated flipped, cooking and caramelising below a blanket of dough with small fish and dark olives for a speedy, enjoyable variation on a traditional French dish. Should you have a smaller amount of dough, you can always cut down the method.
Fast Inverted Pissaladière Tarts
The recent wave of flipped tarts, which went viral on social media and social networks a couple of years ago, may have begun with a delicious and easy fruit and honey pastry or an creative pastry dish that even led to a entire publication on flipped dishes. I’ve also been experimenting with cooking upside down recently, from an elongated savory tart to these speedy pissaladière tartlets. It’s a easy, creative method to make something that seems particularly unique.
Makes 4 single servings
- 1 purple onion
- 2 tbsp olive oil
- 1 tbsp honey
- Kosher salt and black pepper
- 8 salted fish (or 4, for a subtler taste profile)
- Brined olives, to taste
- 120g pastry – light or firm works as well
Warm up the stove to 410F/210C. Strip and trim the onion, then cut into four large, circular pieces. Prepare a stovetop-safe cookie sheet with parchment, then visualize where you will position each round of onion. Sprinkle those spots with oil and honey, then flavor. Lay two fillets on top of each prepared area and cover them with a slice of onion. Nestle a few black olives in and around the onions, then season with a little more olive oil, honey, salt and spice.
Turn on two adjacent hob rings to a medium heat, place the tray on top of the rings and let the onions to simmer without moving for 5 minutes.
At the same time, on a lightly floured board, spread the dough and cut it into four squares sufficiently sized to cover each slice of onion. Carefully put one dough piece on top of each slice of onion, flatten around the edges with the reverse of a tool, then cook for 20 minutes, until the pastry is golden brown. Lay a serving platter on top of the baking sheet, then flip to flip the tarts on to the plate. Carefully lift off the parchment and serve.
