Transforming Dough Scraps into a Delicious Caramelised Onion Tart – Easy Guide

This particular recipe provides a speedy version on pissaladière, converting some leftover of pastry scraps into a spontaneous delicacy. Save and collect any leftovers into a lump and use again whenever needed. Pastry freezes beautifully in the icebox, and by omitting two lengthy steps in the standard preparation – preparing the dough and cooking slowly the onions – this version is ready much more quickly. Instead, the onions are cooked flipped, cooking and caramelizing under a blanket of pastry with salted fish and black olives for a quick, fun take on a iconic French recipe. Should you have a smaller amount of dough, you can always halve the method.

Speedy Upside-Down Pissaladière Tarts

The present trend of flipped tarts, which spread quickly on TikTok and social networks a recently, may have begun with a delicious and straightforward fruit and honey pastry or an inspirational onion tart that even inspired a complete guide on inverted recipes. I’ve also been enjoying myself with inverted baking recently, from an elongated savory tart to these quick small onion tarts. It’s a straightforward, playful approach to prepare something that appears extra-special.

Yields 4 individual tarts

• 1 red onion
• 2 tbsp olive oil
• 1 tbsp honey
• Salt and black pepper
• 8 salted fish (or 4, for a less intense flavor)
• Pitted black olives, to taste
• 120g pastry – flaky or shortcrust works too

Warm up the appliance to a hot oven. Peel and clean the onion, then chop into four large, round slices. Cover a heat-resistant baking tray with non-stick paper, then visualize where you will put each slice of onion. Drizzle those locations with olive oil and sweetener, then add salt and pepper. Put two fillets on top of each prepared area and top them with a round of onion. Arrange a few dark olives among the onions, then add with a additional oil, sweetener, seasoning and pepper.

Turn on two neighboring stovetop elements to a warm setting, set the sheet on top of the elements and allow the onions to cook undisturbed for five minutes.

In the meantime, on a dusted counter, spread the dough and cut it into four squares big enough to enclose each slice of onion. Carefully lay one pastry square on top of each piece of onion, press down around the edges with the back of a utensil, then heat for 20 minutes, until the crust is crispy. Lay a serving platter on top of the pastry tray, then invert to flip the tarts on to the board. Slowly peel away the parchment and present.