Upcycling Dough Scraps into a Tasty Caramelized Onion Tart – Quick Method
This particular method offers a quick take on pissaladière, converting a small amount of pastry scraps into a quick treat. Save and combine any leftovers into a ball and roll out again as and when required. Pastry freezes beautifully in the freezer, and by skipping two lengthy processes in the classic preparation – making the dough and caramelising the onions – this recipe comes together about an hour faster. Alternatively, the onions are heated upside down, steaming and caramelizing beneath a covering of dough with small fish and dark olives for a speedy, fun twist on a French classic. And if you have not as much pastry, you can always reduce the method.
Fast Flipped Pissaladière Tarts
The present trend of flipped tarts, which spread quickly on social media and social networks a couple of years ago, may have begun with a tasty and simple fruit and honey pastry or an creative onion tart that even resulted in a entire publication on inverted recipes. Personally, I’ve been experimenting with inverted baking these days, from an extra-long leek tart to these fast mini French tarts. It’s a straightforward, creative approach to prepare something that appears especially impressive.
Yields 4 single servings
- 1 purple onion
- 2 tbsp extra virgin oil
- 1 tbsp maple syrup
- Sea salt and black pepper
- 8 small fillets (or 4, for a subtler taste profile)
- Pitted black olives, to taste
- 120g pastry – puff or firm works also
Warm up the appliance to 410F/210C. Strip and trim the onion, then chop into four sizable, cross-sections. Cover a heat-resistant oven sheet with non-stick paper, then imagine where you will position each piece of onion. Drizzle those locations with olive oil and honey, then season. Lay two small fish on top of each flavored spot and cover them with a slice of onion. Nestle a few olives in and around the onions, then add with a little more fat, nectar, salt and black pepper.
Turn on two adjacent burners to a warm setting, place the tray on top of the burners and let the onions to cook untouched for five minutes.
In the meantime, on a dusted surface, roll out the pastry and cut it into four squares just large enough to enclose each slice of onion. Precisely place one pastry rectangle on top of each round of onion, press down around the edges with the flat side of a utensil, then bake for 20 minutes, until the pastry is crispy. Place a plate on top of the baking sheet, then turn over to flip the tarts on to the plate. Slowly remove the lining and enjoy.
