Upcycling Dough Scraps into a Delicious Caramelized Onion Tart – Easy Recipe
This recipe offers a fast interpretation on the French onion tart, transforming a handful of pastry scraps into a quick treat. Save and collect any trimmings into a lump and re-roll whenever needed. Pastry keeps well in the freezer compartment, and by skipping two lengthy procedures in the classic method – preparing the dough and caramelising the onions – this version is ready in nearly half the time. In its place, the onions are cooked inverted, steaming and browning under a blanket of dough with salted fish and dark olives for a speedy, playful twist on a iconic French recipe. And if you have a smaller amount of dough, you can always reduce the recipe.
Fast Flipped Pissaladière Tarts
The current trend of upside-down tarts, which became popular on TikTok and social networks a few years back, may have originated with an appetizing and straightforward fruit and honey pastry or an creative onion tart that even resulted in a whole book on flipped dishes. Additionally, I have been enjoying myself with inverted baking these days, from an elongated savory tart to these fast mini French tarts. It’s a easy, playful way to create something that feels particularly unique.
Makes 4 individual tarts
- 1 red onion
- 2 tbsp vegetable oil
- 1 tbsp honey
- Salt and freshly ground pepper
- 8 anchovies (or 4, for a subtler flavor)
- Brined olives, to taste
- 120g dough – flaky or firm works too
Preheat the oven to 210C (190C fan)/410F/gas 6½. Strip and trim the onion, then cut into four sizable, cross-sections. Prepare a hob-appropriate baking tray with non-stick paper, then plan where you will put each round of onion. Pour those areas with oil and honey, then add salt and pepper. Place two anchovies on top of each prepared area and top them with a piece of onion. Tuck a few dark olives among the onions, then season with a additional fat, sweetener, salt and black pepper.
Turn on two adjacent stovetop elements to a moderate temperature, put the pan on top of the rings and allow the onions to heat without moving for five minutes.
At the same time, on a sprinkled with flour surface, roll out the pastry and trim it into four rectangles big enough to top each piece of onion. Precisely place one dough piece on top of each piece of onion, seal on the perimeter with the back of a utensil, then heat for twenty minutes, until the dough is golden brown. Set a plate on top of the baking sheet, then invert to turn the tarts on to the board. Gently peel away the lining and serve.
