Transforming Pastry Leftovers into a Flavorful Caramelized Onion Tart – Simple Recipe
This particular method offers a fast interpretation on the French onion tart, transforming a handful of pastry scraps into a quick delicacy. Store and gather any leftovers into a lump and roll out again as and when required. Pastry freezes beautifully in the icebox, and by skipping two lengthy processes in the classic recipe – preparing the pastry and cooking slowly the onions – this dish is ready much more quickly. Alternatively, the onions are cooked upside down, steaming and caramelizing beneath a blanket of dough with salted fish and dark olives for a fast, playful variation on a iconic French recipe. In case you have less pastry, you can always cut down the ingredients.
Fast Inverted Pissaladière Tarts
The present wave of flipped tarts, which went viral on social media and photo-sharing apps a couple of years ago, may have started with a tasty and easy sweet pastry creation or an creative onion tart that even inspired a complete guide on flipped dishes. I’ve also been enjoying myself with cooking upside down recently, from an lengthy vegetable pastry to these quick pissaladière tartlets. It’s a easy, creative way to prepare something that feels especially impressive.
Yields 4 single servings
- 1 red onion
- 2 tbsp olive oil
- 1 tbsp maple syrup
- Sea salt and black pepper
- 8 anchovies (or 4, for a subtler flavor)
- Brined olives, to taste
- 120g pastry sheets – flaky or shortcrust works as well
Preheat the appliance to 410F/210C. Peel and prepare the onion, then slice into four thick, circular pieces. Prepare a hob-appropriate oven sheet with non-stick paper, then visualize where you will put each piece of onion. Drizzle those spots with cooking oil and honey, then flavor. Put two small fish on top of each prepared spot and top them with a slice of onion. Nestle a few dark olives among the onions, then season with a additional olive oil, honey, salt flakes and spice.
Activate two adjacent burners to a warm setting, place the tray on top of the burners and leave the onions to cook undisturbed for 5 minutes.
In the meantime, on a dusted surface, roll out the sheets and slice it into four squares just large enough to cover each piece of onion. Gently lay one dough piece on top of each round of onion, seal on the perimeter with the reverse of a tool, then cook for 20 minutes, until the pastry is browned. Set a board on top of the hot pan, then invert to invert the tarts on to the plate. Gently remove the paper and serve.
