Transforming Dough Scraps into a Flavorful Caramelized Onion Tart – Easy Guide

This particular recipe offers a fast version on pissaladière, transforming a handful of pastry scraps into a impromptu delicacy. Keep and gather any scraps into a round mass and use again as the need arises. Dough stores nicely in the freezer, and by omitting two laborious steps in the classic method – preparing the dough and caramelising the onions – this dish comes together much more quickly. In its place, the onions are prepared upside down, steaming and caramelising beneath a layer of dough with anchovies and dark olives for a speedy, fun variation on a iconic French recipe. Should you have not as much pastry, you can always halve the recipe.

Speedy Upside-Down Pissaladière Tarts

The recent wave of flipped tarts, which went viral on video platforms and social networks a recently, may have begun with a delicious and easy sweet pastry creation or an motivational pastry dish that even inspired a entire publication on inverted recipes. Additionally, I have been having a lot of fun with cooking upside down these days, from an elongated savory tart to these quick pissaladière tartlets. It’s a easy, creative approach to prepare something that seems particularly unique.

Makes 4 single servings

• 1 red onion
• 2 tbsp extra virgin oil
• 1 tbsp agave nectar
• Kosher salt and peppercorns
• 8 anchovies (or 4, for a milder flavor)
• Dark pitted olives, to taste
• 120g pastry – puff or firm works also

Preheat the stove to 210C (190C fan)/410F/gas 6½. Peel and trim the onion, then cut into four thick, round slices. Prepare a hob-appropriate baking tray with parchment, then plan where you will position each piece of onion. Sprinkle those locations with oil and honey, then season. Lay two small fish on top of each prepared patch and top them with a slice of onion. Nestle a few olives in and around the onions, then sprinkle with a additional fat, sweetener, seasoning and pepper.

Activate two adjacent stovetop elements to a warm setting, place the tray on top of the elements and leave the onions to cook untouched for a short time.

Meanwhile, on a lightly floured board, roll out the dough and cut it into four pieces just large enough to enclose each round of onion. Carefully lay one pastry square on top of each slice of onion, seal on the perimeter with the back of a fork, then cook for 20 minutes, until the dough is crispy. Place a board on top of the pastry tray, then flip to turn the tarts on to the plate. Slowly lift off the paper and present.