Transforming Pastry Scraps into a Tasty Caramelized Onion Tart – Simple Guide
This method presents a quick take on pissaladière, converting a small amount of pastry scraps into a spontaneous treat. Keep and collect any trimmings into a round mass and use again as the need arises. Dough keeps well in the freezer compartment, and by omitting two time-consuming procedures in the traditional preparation – preparing the pastry and caramelizing the onions – this dish is ready much more quickly. In its place, the onions are cooked inverted, softening and browning below a layer of dough with salted fish and black olives for a fast, fun take on a traditional French dish. Should you have less pastry, you can always cut down the method.
Quick Flipped Pissaladière Tarts
The recent trend of inverted pastries, which spread quickly on TikTok and photo-sharing apps a recently, may have begun with a tasty and straightforward peach and honey puff pastry or an inspirational savory tart that even led to a complete guide on flipped dishes. I’ve also been having a lot of fun with flipped preparations lately, from an lengthy vegetable pastry to these speedy small onion tarts. It’s a easy, creative way to prepare something that seems especially impressive.
Produces 4 individual tarts
- 1 sweet onion
- 2 tbsp olive oil
- 1 tbsp honey
- Kosher salt and peppercorns
- 8 salted fish (or 4, for a milder flavor)
- Pitted black olives, to taste
- 120g pastry – flaky or firm is suitable as well
Warm up the stove to a hot oven. Strip and clean the onion, then cut into four thick, cross-sections. Cover a stovetop-safe oven sheet with parchment, then plan where you will position each round of onion. Sprinkle those locations with cooking oil and syrup, then add salt and pepper. Place two small fish on top of each seasoned area and layer them with a piece of onion. Arrange a few olives inside and beside the onions, then sprinkle with a extra olive oil, sweetener, salt flakes and black pepper.
Activate two neighboring hob rings to a moderate temperature, place the sheet on top of the elements and let the onions to simmer without moving for 5 minutes.
Meanwhile, on a dusted surface, flatten the dough and slice it into four pieces big enough to top each piece of onion. Gently lay one dough piece on top of each piece of onion, flatten on the perimeter with the flat side of a tool, then heat for twenty minutes, until the dough is browned. Set a plate on top of the baking sheet, then flip to invert the tarts on to the plate. Carefully lift off the lining and serve.
