Transforming Dough Leftovers into a Flavorful Caramelised Onion Tart – Simple Guide

This recipe offers a speedy take on the French onion tart, turning some leftover of dough trimmings into a impromptu delicacy. Save and gather any leftovers into a round mass and re-roll as the need arises. Dough stores nicely in the icebox, and by skipping two laborious procedures in the traditional method – making the pastry and caramelizing the onions – this recipe comes together much more quickly. Alternatively, the onions are heated upside down, steaming and caramelising beneath a layer of dough with small fish and brined olives for a speedy, enjoyable variation on a French classic. Should you have less pastry, you can always cut down the method.

Fast Flipped Pissaladière Tarts

The recent popularity of upside-down tarts, which became popular on TikTok and Instagram a recently, may have started with an appetizing and simple peach and honey puff pastry or an creative pastry dish that even led to a entire publication on upside-down cooking. Personally, I’ve been experimenting with inverted baking these days, from an elongated savory tart to these quick pissaladière tartlets. It’s a simple, fun way to make something that appears extra-special.

Makes 4 single servings

• 1 sweet onion
• 2 tbsp olive oil
• 1 tbsp agave nectar
• Salt and peppercorns
• 8 anchovies (or 4, for a less intense taste profile)
• Brined olives, to taste
• 120g pastry sheets – puff or shortcrust is suitable too

Heat the stove to 410F/210C. Peel and trim the onion, then chop into four large, circular pieces. Cover a hob-appropriate cookie sheet with baking paper, then visualize where you will put each slice of onion. Drizzle those locations with cooking oil and sweetener, then flavor. Lay two anchovies on top of each flavored area and top them with a piece of onion. Tuck a few black olives in and around the onions, then sprinkle with a little more olive oil, nectar, salt flakes and black pepper.

Switch on two neighboring hob rings to a moderate temperature, place the pan on top of the rings and leave the onions to simmer untouched for five minutes.

At the same time, on a dusted counter, flatten the dough and trim it into four rectangles sufficiently sized to cover each slice of onion. Precisely put one pastry square on top of each slice of onion, seal along the sides with the back of a utensil, then bake for 20 minutes, until the dough is browned. Place a serving platter on top of the baking sheet, then flip to flip the tarts on to the board. Carefully remove the lining and present.