Repurposing Pastry Scraps into a Tasty Caramelised Onion Tart – Simple Recipe
This method offers a fast interpretation on pissaladière, turning a small amount of leftover pastry into a impromptu treat. Store and collect any leftovers into a lump and roll out again as the need arises. Dough keeps well in the icebox, and by avoiding two laborious steps in the traditional preparation – creating the pastry and caramelizing the onions – this dish is ready in nearly half the time. In its place, the onions are heated inverted, cooking and browning under a layer of dough with anchovies and dark olives for a speedy, enjoyable twist on a traditional French dish. Should you have a smaller amount of dough, you can always cut down the recipe.
Fast Flipped Pissaladière Tarts
The present trend of flipped tarts, which became popular on social media and social networks a recently, may have originated with an appetizing and straightforward peach and honey puff pastry or an creative pastry dish that even led to a complete guide on inverted recipes. Personally, I’ve been experimenting with inverted baking these days, from an lengthy vegetable pastry to these quick small onion tarts. It’s a straightforward, creative way to make something that seems particularly unique.
Yields 4 single servings
- 1 purple onion
- 2 tbsp vegetable oil
- 1 tbsp maple syrup
- Sea salt and black pepper
- 8 small fillets (or 4, for a subtler taste)
- Brined olives, to taste
- 120g pastry sheets – flaky or buttery is suitable also
Heat the oven to 410F/210C. Strip and trim the onion, then chop into four sizable, cross-sections. Line a stovetop-safe oven sheet with baking paper, then imagine where you will position each slice of onion. Drizzle those spots with olive oil and sweetener, then add salt and pepper. Place two fillets on top of each seasoned area and top them with a round of onion. Arrange a few olives in and around the onions, then season with a little more oil, sweetener, salt flakes and black pepper.
Turn on two side-by-side stovetop elements to a medium heat, set the sheet on top of the rings and let the onions to simmer untouched for a short time.
Meanwhile, on a sprinkled with flour surface, roll out the sheets and cut it into four squares sufficiently sized to top each round of onion. Gently place one pastry square on top of each round of onion, seal on the perimeter with the back of a tool, then heat for twenty minutes, until the pastry is crispy. Place a board on top of the pastry tray, then turn over to flip the tarts on to the surface. Carefully lift off the parchment and present.
