Repurposing Dough Leftovers into a Flavorful Caramelized Onion Tart – Simple Method
This particular recipe presents a quick interpretation on the French onion tart, transforming a handful of pastry scraps into a quick treat. Keep and combine any leftovers into a lump and roll out again whenever needed. Dough freezes beautifully in the icebox, and by avoiding two time-consuming procedures in the traditional method – making the pastry and caramelizing the onions – this version assembles about an hour faster. Instead, the onions are prepared inverted, cooking and caramelizing under a covering of pastry with small fish and dark olives for a fast, enjoyable twist on a iconic French recipe. In case you have a smaller amount of dough, you can always halve the method.
Quick Inverted Pissaladière Tarts
The recent popularity of flipped tarts, which spread quickly on TikTok and social networks a few years back, may have originated with a tasty and simple peach and honey puff pastry or an motivational savory tart that even resulted in a complete guide on inverted recipes. Personally, I’ve been enjoying myself with inverted baking recently, from an elongated savory tart to these quick small onion tarts. It’s a straightforward, creative way to make something that appears extra-special.
Makes 4 personal pastries
- 1 purple onion
- 2 tbsp extra virgin oil
- 1 tbsp honey
- Salt and black pepper
- 8 small fillets (or 4, for a milder flavor)
- Brined olives, to taste
- 120g dough – light or shortcrust works also
Heat the oven to 410F/210C. Remove the skin and trim the onion, then cut into four large, round slices. Line a hob-appropriate cookie sheet with parchment, then imagine where you will put each round of onion. Drizzle those areas with oil and sweetener, then add salt and pepper. Place two fillets on top of each flavored patch and top them with a piece of onion. Arrange a few dark olives among the onions, then season with a little more oil, honey, salt and pepper.
Switch on two side-by-side burners to a warm setting, place the sheet on top of the elements and let the onions to heat without moving for five minutes.
At the same time, on a dusted surface, flatten the sheets and cut it into four pieces sufficiently sized to cover each slice of onion. Gently put one pastry rectangle on top of each round of onion, press down around the edges with the reverse of a tool, then cook for 20 minutes, until the crust is golden brown. Place a serving platter on top of the pastry tray, then turn over to invert the tarts on to the board. Gently peel away the paper and present.
