Upcycling Pastry Leftovers into a Tasty Caramelized Onion Tart – Simple Recipe
This particular technique offers a fast take on pissaladière, turning a handful of pastry scraps into a spontaneous delicacy. Store and gather any trimmings into a ball and re-roll as and when required. Dough keeps well in the icebox, and by skipping two lengthy procedures in the standard method – preparing the pastry and caramelizing the onions – this version assembles in nearly half the time. In its place, the onions are prepared inverted, cooking and caramelizing below a covering of pastry with small fish and black olives for a fast, enjoyable take on a French classic. Should you have a smaller amount of dough, you can always reduce the ingredients.
Speedy Upside-Down Pissaladière Tarts
The current trend of flipped tarts, which went viral on social media and Instagram a recently, may have started with a delicious and easy sweet pastry creation or an inspirational pastry dish that even led to a complete guide on upside-down cooking. Personally, I’ve been experimenting with flipped preparations these days, from an elongated savory tart to these quick small onion tarts. It’s a straightforward, playful method to create something that appears extra-special.
Produces 4 single servings
- 1 sweet onion
- 2 tbsp vegetable oil
- 1 tbsp honey
- Salt and freshly ground pepper
- 8 anchovies (or 4, for a less intense taste)
- Pitted black olives, to taste
- 120g dough – flaky or shortcrust can be used too
Preheat the stove to 410F/210C. Remove the skin and trim the onion, then chop into four large, round slices. Line a hob-appropriate cookie sheet with baking paper, then plan where you will position each round of onion. Drizzle those locations with olive oil and honey, then flavor. Place two small fish on top of each flavored patch and cover them with a slice of onion. Arrange a few black olives in and around the onions, then add with a extra oil, nectar, seasoning and black pepper.
Turn on two neighboring stovetop elements to a warm setting, place the pan on top of the rings and let the onions to simmer without moving for five minutes.
Meanwhile, on a lightly floured board, roll out the pastry and cut it into four pieces sufficiently sized to cover each piece of onion. Gently lay one pastry square on top of each piece of onion, seal around the edges with the flat side of a tool, then cook for 20 minutes, until the crust is crispy. Set a serving platter on top of the hot pan, then invert to flip the tarts on to the board. Carefully peel away the paper and present.
