Repurposing Pastry Leftovers into a Delicious Caramelized Onion Tart – Easy Guide
The following method provides a fast take on pissaladière, turning a handful of dough trimmings into a impromptu treat. Keep and combine any trimmings into a lump and re-roll as the need arises. Dough stores nicely in the freezer, and by avoiding two laborious steps in the traditional preparation – making the dough and caramelising the onions – this version assembles much more quickly. In its place, the onions are prepared flipped, steaming and browning beneath a layer of dough with anchovies and black olives for a fast, fun variation on a iconic French recipe. In case you have less pastry, you can always halve the method.
Speedy Upside-Down Pissaladière Tarts
The present popularity of inverted pastries, which became popular on TikTok and photo-sharing apps a recently, may have begun with a tasty and straightforward fruit and honey pastry or an creative pastry dish that even resulted in a whole book on upside-down cooking. Personally, I’ve been experimenting with inverted baking these days, from an extra-long leek tart to these fast pissaladière tartlets. It’s a easy, creative approach to create something that seems particularly unique.
Makes 4 single servings
- 1 sweet onion
- 2 tbsp vegetable oil
- 1 tbsp honey
- Kosher salt and freshly ground pepper
- 8 anchovies (or 4, for a milder taste)
- Pitted black olives, to taste
- 120g pastry sheets – flaky or buttery works too
Heat the appliance to 210C (190C fan)/410F/gas 6½. Peel and clean the onion, then chop into four sizable, round slices. Cover a stovetop-safe baking tray with non-stick paper, then plan where you will place each piece of onion. Pour those locations with olive oil and sweetener, then flavor. Put two anchovies on top of each flavored patch and top them with a round of onion. Nestle a few olives among the onions, then season with a extra olive oil, nectar, salt and pepper.
Switch on two side-by-side stovetop elements to a warm setting, place the sheet on top of the burners and let the onions to simmer undisturbed for a short time.
Meanwhile, on a dusted board, flatten the dough and trim it into four squares big enough to top each piece of onion. Carefully put one pastry square on top of each piece of onion, press down around the edges with the reverse of a fork, then cook for a short while, until the crust is crispy. Lay a plate on top of the pastry tray, then flip to turn the tarts on to the board. Slowly peel away the lining and enjoy.