Transforming Dough Scraps into a Delicious Caramelised Onion Tart – Simple Recipe

This recipe presents a speedy version on pissaladière, turning a small amount of dough trimmings into a spontaneous delicacy. Keep and combine any leftovers into a round mass and roll out again whenever needed. Dough keeps well in the icebox, and by omitting two laborious procedures in the standard method – creating the pastry and cooking slowly the onions – this version comes together in nearly half the time. In its place, the onions are heated flipped, cooking and browning below a blanket of dough with anchovies and black olives for a quick, fun variation on a traditional French dish. In case you have a smaller amount of dough, you can always halve the method.

Quick Upside-Down Pissaladière Tarts

The current trend of inverted pastries, which spread quickly on video platforms and photo-sharing apps a couple of years ago, may have started with an appetizing and simple sweet pastry creation or an creative savory tart that even resulted in a whole book on flipped dishes. Additionally, I have been experimenting with inverted baking recently, from an elongated savory tart to these fast pissaladière tartlets. It’s a easy, playful way to prepare something that feels extra-special.

Makes 4 personal pastries

• 1 red onion
• 2 tbsp vegetable oil
• 1 tbsp maple syrup
• Sea salt and freshly ground pepper
• 8 small fillets (or 4, for a milder flavor)
• Dark pitted olives, to taste
• 120g pastry – puff or buttery is suitable also

Preheat the stove to 410F/210C. Strip and prepare the onion, then chop into four large, circular pieces. Cover a hob-appropriate baking tray with parchment, then plan where you will position each round of onion. Sprinkle those locations with cooking oil and honey, then flavor. Place two anchovies on top of each seasoned spot and layer them with a piece of onion. Tuck a few olives among the onions, then sprinkle with a extra olive oil, nectar, salt flakes and spice.

Turn on two adjacent burners to a moderate temperature, put the tray on top of the rings and let the onions to simmer untouched for five minutes.

At the same time, on a sprinkled with flour counter, flatten the sheets and cut it into four pieces sufficiently sized to cover each slice of onion. Gently place one pastry rectangle on top of each piece of onion, flatten on the perimeter with the flat side of a tool, then cook for twenty minutes, until the crust is crispy. Place a plate on top of the baking sheet, then invert to flip the tarts on to the plate. Gently lift off the parchment and present.