Transforming Pastry Scraps into a Flavorful Caramelised Onion Tart – Simple Method
This method provides a speedy version on pissaladière, turning a small amount of leftover pastry into a impromptu treat. Store and collect any scraps into a round mass and roll out again whenever needed. Dough freezes beautifully in the freezer compartment, and by omitting two laborious procedures in the classic recipe – making the pastry and caramelizing the onions – this dish is ready much more quickly. In its place, the onions are cooked upside down, cooking and caramelising below a covering of pastry with salted fish and black olives for a fast, fun take on a iconic French recipe. Should you have a smaller amount of dough, you can always cut down the ingredients.
Speedy Upside-Down Pissaladière Tarts
The recent popularity of inverted pastries, which spread quickly on video platforms and social networks a few years back, may have originated with a tasty and straightforward sweet pastry creation or an motivational onion tart that even led to a whole book on inverted recipes. I’ve also been enjoying myself with inverted baking recently, from an extra-long leek tart to these fast pissaladière tartlets. It’s a straightforward, playful way to make something that feels extra-special.
Makes 4 single servings
- 1 red onion
- 2 tbsp extra virgin oil
- 1 tbsp honey
- Kosher salt and freshly ground pepper
- 8 small fillets (or 4, for a subtler flavor)
- Pitted black olives, to taste
- 120g dough – light or shortcrust works too
Warm up the oven to 410F/210C. Peel and clean the onion, then cut into four large, cross-sections. Prepare a hob-appropriate cookie sheet with baking paper, then plan where you will place each piece of onion. Sprinkle those areas with cooking oil and syrup, then season. Lay two fillets on top of each seasoned patch and cover them with a slice of onion. Nestle a few olives among the onions, then season with a additional fat, nectar, seasoning and spice.
Switch on two side-by-side burners to a moderate temperature, put the sheet on top of the elements and let the onions to heat untouched for 5 minutes.
At the same time, on a dusted surface, roll out the sheets and trim it into four squares big enough to top each piece of onion. Gently lay one pastry rectangle on top of each slice of onion, seal around the edges with the reverse of a utensil, then bake for twenty minutes, until the pastry is crispy. Place a serving platter on top of the hot pan, then invert to flip the tarts on to the board. Carefully remove the parchment and serve.
