Transforming Dough Leftovers into a Flavorful Caramelised Onion Tart – Quick Recipe
The following technique presents a fast version on the French onion tart, transforming a handful of leftover pastry into a quick snack. Save and combine any trimmings into a lump and use again as the need arises. Pastry keeps well in the icebox, and by skipping two laborious procedures in the standard preparation – making the dough and cooking slowly the onions – this recipe assembles about an hour faster. Alternatively, the onions are prepared flipped, softening and browning below a covering of dough with anchovies and brined olives for a speedy, playful take on a iconic French recipe. In case you have less pastry, you can always cut down the recipe.
Fast Flipped Pissaladière Tarts
The recent popularity of flipped tarts, which spread quickly on social media and Instagram a couple of years ago, may have begun with a tasty and easy sweet pastry creation or an creative onion tart that even led to a whole book on upside-down cooking. Additionally, I have been experimenting with inverted baking recently, from an elongated savory tart to these quick pissaladière tartlets. It’s a simple, creative way to prepare something that feels especially impressive.
Produces 4 personal pastries
- 1 purple onion
- 2 tbsp vegetable oil
- 1 tbsp agave nectar
- Sea salt and peppercorns
- 8 anchovies (or 4, for a subtler taste profile)
- Pitted black olives, to taste
- 120g dough – puff or firm is suitable also
Preheat the stove to 410F/210C. Peel and clean the onion, then cut into four large, circular pieces. Prepare a stovetop-safe cookie sheet with baking paper, then plan where you will position each slice of onion. Sprinkle those areas with oil and honey, then season. Lay two anchovies on top of each prepared area and layer them with a piece of onion. Nestle a few dark olives inside and beside the onions, then sprinkle with a additional olive oil, honey, seasoning and pepper.
Turn on two neighboring hob rings to a moderate temperature, put the tray on top of the burners and let the onions to cook undisturbed for 5 minutes.
Meanwhile, on a dusted counter, roll out the sheets and slice it into four rectangles sufficiently sized to cover each piece of onion. Precisely put one pastry square on top of each round of onion, press down around the edges with the flat side of a fork, then bake for 20 minutes, until the dough is browned. Set a board on top of the hot pan, then invert to flip the tarts on to the board. Carefully peel away the parchment and present.
