Repurposing Pastry Scraps into a Tasty Caramelised Onion Tart – Easy Recipe
This particular method provides a fast take on the French onion tart, converting a handful of pastry scraps into a impromptu delicacy. Store and combine any leftovers into a round mass and use again whenever needed. Pastry freezes beautifully in the freezer, and by skipping two time-consuming procedures in the traditional recipe – preparing the pastry and caramelising the onions – this recipe comes together much more quickly. Alternatively, the onions are prepared inverted, softening and browning beneath a covering of dough with salted fish and black olives for a fast, fun variation on a iconic French recipe. Should you have not as much pastry, you can always reduce the ingredients.
Fast Upside-Down Pissaladière Tarts
The current wave of inverted pastries, which went viral on video platforms and Instagram a few years back, may have started with a tasty and simple fruit and honey pastry or an inspirational savory tart that even inspired a whole book on flipped dishes. Personally, I’ve been enjoying myself with inverted baking recently, from an lengthy vegetable pastry to these speedy pissaladière tartlets. It’s a simple, playful way to make something that feels especially impressive.
Yields 4 personal pastries
- 1 purple onion
- 2 tbsp olive oil
- 1 tbsp agave nectar
- Salt and black pepper
- 8 small fillets (or 4, for a milder taste profile)
- Brined olives, to taste
- 120g dough – light or buttery is suitable also
Preheat the stove to 410F/210C. Strip and trim the onion, then cut into four thick, cross-sections. Line a stovetop-safe cookie sheet with non-stick paper, then imagine where you will place each piece of onion. Drizzle those spots with oil and syrup, then season. Put two small fish on top of each flavored spot and layer them with a piece of onion. Arrange a few dark olives among the onions, then add with a extra fat, nectar, salt and black pepper.
Turn on two adjacent burners to a medium heat, place the pan on top of the rings and let the onions to heat untouched for 5 minutes.
At the same time, on a dusted counter, flatten the sheets and slice it into four pieces big enough to enclose each round of onion. Carefully put one dough piece on top of each slice of onion, press down on the perimeter with the reverse of a fork, then bake for 20 minutes, until the pastry is crispy. Set a board on top of the baking sheet, then turn over to flip the tarts on to the surface. Gently lift off the parchment and serve.
