Transforming Dough Leftovers into a Flavorful Caramelised Onion Tart – Simple Guide
The following method presents a fast take on the French onion tart, transforming some leftover of leftover pastry into a quick treat. Store and gather any scraps into a ball and roll out again whenever needed. Dough freezes beautifully in the freezer compartment, and by omitting two laborious procedures in the classic method – making the pastry and cooking slowly the onions – this version comes together about an hour faster. Instead, the onions are heated upside down, cooking and caramelising under a blanket of dough with anchovies and brined olives for a fast, fun twist on a French classic. In case you have less pastry, you can always reduce the method.
Fast Inverted Pissaladière Tarts
The recent popularity of inverted pastries, which spread quickly on TikTok and Instagram a recently, may have originated with an appetizing and easy fruit and honey pastry or an motivational savory tart that even resulted in a complete guide on flipped dishes. I’ve also been enjoying myself with inverted baking these days, from an elongated savory tart to these fast small onion tarts. It’s a easy, creative approach to create something that appears extra-special.
Produces 4 individual tarts
- 1 sweet onion
- 2 tbsp vegetable oil
- 1 tbsp honey
- Sea salt and black pepper
- 8 anchovies (or 4, for a milder taste profile)
- Pitted black olives, to taste
- 120g pastry – light or buttery can be used as well
Warm up the oven to 210C (190C fan)/410F/gas 6½. Peel and prepare the onion, then chop into four large, cross-sections. Line a hob-appropriate oven sheet with parchment, then visualize where you will put each piece of onion. Pour those areas with cooking oil and honey, then flavor. Place two anchovies on top of each seasoned area and cover them with a round of onion. Arrange a few black olives among the onions, then sprinkle with a additional fat, nectar, seasoning and black pepper.
Activate two adjacent burners to a warm setting, set the pan on top of the elements and allow the onions to cook without moving for 5 minutes.
At the same time, on a lightly floured surface, roll out the dough and slice it into four squares sufficiently sized to cover each round of onion. Carefully place one pastry square on top of each piece of onion, flatten around the edges with the back of a utensil, then bake for a short while, until the pastry is golden brown. Lay a serving platter on top of the pastry tray, then flip to flip the tarts on to the board. Slowly lift off the lining and serve.
