Upcycling Pastry Leftovers into a Flavorful Caramelised Onion Tart – Quick Guide
The following technique offers a fast version on the French onion tart, turning a small amount of dough trimmings into a quick snack. Save and collect any trimmings into a round mass and re-roll as and when required. Pastry stores nicely in the icebox, and by omitting two laborious steps in the traditional method – creating the dough and cooking slowly the onions – this version comes together about an hour faster. In its place, the onions are heated inverted, cooking and browning below a blanket of dough with salted fish and black olives for a quick, fun variation on a French classic. And if you have less pastry, you can always reduce the ingredients.
Fast Inverted Pissaladière Tarts
The present popularity of flipped tarts, which spread quickly on video platforms and photo-sharing apps a recently, may have originated with an appetizing and simple peach and honey puff pastry or an creative onion tart that even resulted in a complete guide on flipped dishes. Additionally, I have been having a lot of fun with cooking upside down recently, from an lengthy vegetable pastry to these fast mini French tarts. It’s a straightforward, fun way to make something that feels extra-special.
Makes 4 individual tarts
- 1 purple onion
- 2 tbsp olive oil
- 1 tbsp honey
- Sea salt and black pepper
- 8 anchovies (or 4, for a milder taste)
- Brined olives, to taste
- 120g pastry sheets – flaky or buttery works too
Heat the oven to a hot oven. Peel and trim the onion, then chop into four sizable, cross-sections. Cover a stovetop-safe cookie sheet with parchment, then plan where you will position each slice of onion. Pour those areas with oil and sweetener, then flavor. Place two small fish on top of each prepared patch and cover them with a round of onion. Nestle a few black olives in and around the onions, then sprinkle with a little more oil, honey, salt and spice.
Switch on two adjacent hob rings to a warm setting, set the tray on top of the elements and allow the onions to cook undisturbed for a short time.
In the meantime, on a sprinkled with flour counter, flatten the pastry and cut it into four squares big enough to top each piece of onion. Gently place one pastry square on top of each slice of onion, seal along the sides with the flat side of a utensil, then bake for twenty minutes, until the pastry is golden brown. Set a plate on top of the baking sheet, then turn over to turn the tarts on to the plate. Slowly remove the paper and serve.
