Upcycling Pastry Scraps into a Delicious Caramelized Onion Tart – Quick Recipe
This method provides a speedy version on pissaladière, transforming a small amount of leftover pastry into a quick snack. Store and combine any leftovers into a ball and re-roll as the need arises. Dough freezes beautifully in the icebox, and by omitting two time-consuming processes in the standard preparation – making the dough and caramelising the onions – this recipe assembles about an hour faster. Alternatively, the onions are cooked flipped, cooking and caramelising below a covering of pastry with anchovies and black olives for a fast, enjoyable take on a French classic. Should you have less pastry, you can always cut down the method.
Fast Flipped Pissaladière Tarts
The current wave of inverted pastries, which went viral on social media and Instagram a couple of years ago, may have begun with a delicious and straightforward fruit and honey pastry or an creative onion tart that even inspired a whole book on upside-down cooking. Personally, I’ve been experimenting with flipped preparations these days, from an extra-long leek tart to these quick small onion tarts. It’s a easy, playful approach to create something that appears extra-special.
Produces 4 single servings
- 1 purple onion
- 2 tbsp olive oil
- 1 tbsp honey
- Sea salt and black pepper
- 8 salted fish (or 4, for a milder taste profile)
- Pitted black olives, to taste
- 120g pastry sheets – flaky or buttery works also
Preheat the oven to a hot oven. Strip and clean the onion, then slice into four thick, round slices. Prepare a stovetop-safe oven sheet with parchment, then plan where you will position each round of onion. Sprinkle those areas with oil and honey, then add salt and pepper. Place two small fish on top of each seasoned spot and top them with a piece of onion. Arrange a few olives among the onions, then sprinkle with a additional fat, honey, salt and spice.
Switch on two neighboring hob rings to a moderate temperature, put the tray on top of the rings and allow the onions to simmer undisturbed for five minutes.
At the same time, on a sprinkled with flour counter, flatten the pastry and trim it into four pieces big enough to enclose each slice of onion. Precisely put one pastry square on top of each piece of onion, flatten on the perimeter with the flat side of a fork, then cook for twenty minutes, until the pastry is golden brown. Set a serving platter on top of the hot pan, then invert to invert the tarts on to the board. Carefully remove the lining and present.
