Upcycling Pastry Scraps into a Tasty Caramelized Onion Tart – Easy Method
This recipe presents a quick interpretation on pissaladière, turning some leftover of dough trimmings into a quick delicacy. Keep and combine any leftovers into a lump and use again as the need arises. Pastry keeps well in the freezer, and by avoiding two lengthy processes in the traditional preparation – creating the dough and cooking slowly the onions – this recipe comes together in nearly half the time. Alternatively, the onions are cooked inverted, steaming and caramelising under a covering of dough with salted fish and black olives for a fast, fun take on a traditional French dish. In case you have not as much pastry, you can always reduce the recipe.
Fast Flipped Pissaladière Tarts
The present wave of upside-down tarts, which spread quickly on video platforms and social networks a few years back, may have begun with a tasty and easy peach and honey puff pastry or an motivational savory tart that even resulted in a entire publication on inverted recipes. Additionally, I have been having a lot of fun with inverted baking these days, from an elongated savory tart to these fast mini French tarts. It’s a simple, playful way to prepare something that feels especially impressive.
Produces 4 individual tarts
- 1 red onion
- 2 tbsp extra virgin oil
- 1 tbsp maple syrup
- Salt and black pepper
- 8 anchovies (or 4, for a milder taste profile)
- Dark pitted olives, to taste
- 120g pastry sheets – puff or buttery is suitable too
Heat the stove to 210C (190C fan)/410F/gas 6½. Remove the skin and prepare the onion, then cut into four sizable, circular pieces. Cover a heat-resistant oven sheet with non-stick paper, then plan where you will put each round of onion. Pour those locations with olive oil and honey, then add salt and pepper. Place two fillets on top of each prepared patch and layer them with a piece of onion. Arrange a few olives in and around the onions, then sprinkle with a little more oil, nectar, salt and black pepper.
Activate two neighboring hob rings to a warm setting, put the tray on top of the rings and let the onions to simmer untouched for a short time.
Meanwhile, on a dusted surface, flatten the sheets and cut it into four pieces sufficiently sized to top each slice of onion. Gently lay one pastry rectangle on top of each slice of onion, flatten around the edges with the reverse of a fork, then heat for twenty minutes, until the crust is golden brown. Lay a serving platter on top of the baking sheet, then turn over to turn the tarts on to the plate. Slowly remove the parchment and enjoy.
