Repurposing Pastry Scraps into a Flavorful Caramelised Onion Tart – Easy Method
This method presents a speedy interpretation on the French onion tart, transforming a small amount of dough trimmings into a spontaneous delicacy. Keep and collect any trimmings into a lump and use again as the need arises. Pastry freezes beautifully in the icebox, and by skipping two time-consuming processes in the traditional recipe – making the pastry and caramelizing the onions – this version comes together in nearly half the time. Alternatively, the onions are heated upside down, steaming and browning under a covering of dough with small fish and dark olives for a quick, playful take on a French classic. In case you have a smaller amount of dough, you can always reduce the ingredients.
Fast Inverted Pissaladière Tarts
The recent popularity of flipped tarts, which became popular on video platforms and photo-sharing apps a couple of years ago, may have begun with an appetizing and straightforward sweet pastry creation or an creative onion tart that even led to a complete guide on inverted recipes. Additionally, I have been experimenting with flipped preparations lately, from an elongated savory tart to these fast mini French tarts. It’s a easy, playful approach to create something that appears particularly unique.
Yields 4 personal pastries
- 1 red onion
- 2 tbsp extra virgin oil
- 1 tbsp honey
- Sea salt and freshly ground pepper
- 8 anchovies (or 4, for a less intense taste profile)
- Brined olives, to taste
- 120g dough – light or buttery can be used as well
Warm up the oven to a hot oven. Strip and trim the onion, then slice into four thick, round slices. Prepare a heat-resistant oven sheet with non-stick paper, then plan where you will put each round of onion. Drizzle those locations with olive oil and honey, then add salt and pepper. Lay two small fish on top of each prepared area and layer them with a piece of onion. Arrange a few black olives inside and beside the onions, then season with a extra fat, honey, salt flakes and pepper.
Switch on two neighboring burners to a warm setting, place the sheet on top of the rings and leave the onions to cook without moving for 5 minutes.
In the meantime, on a lightly floured counter, flatten the sheets and trim it into four squares sufficiently sized to top each piece of onion. Gently place one pastry rectangle on top of each piece of onion, seal around the edges with the reverse of a tool, then heat for a short while, until the pastry is browned. Set a board on top of the pastry tray, then turn over to turn the tarts on to the board. Slowly lift off the paper and serve.
