Upcycling Pastry Scraps into a Tasty Caramelised Onion Tart – Quick Guide
The following method presents a quick take on the French onion tart, converting some leftover of pastry scraps into a quick treat. Store and combine any leftovers into a ball and re-roll as the need arises. Pastry freezes beautifully in the freezer, and by omitting two time-consuming procedures in the standard method – making the dough and cooking slowly the onions – this dish assembles about an hour faster. Instead, the onions are cooked inverted, cooking and browning beneath a covering of pastry with small fish and brined olives for a fast, fun take on a French classic. And if you have less pastry, you can always reduce the ingredients.
Quick Upside-Down Pissaladière Tarts
The recent popularity of flipped tarts, which became popular on social media and photo-sharing apps a few years back, may have originated with a tasty and straightforward sweet pastry creation or an motivational onion tart that even inspired a complete guide on flipped dishes. I’ve also been having a lot of fun with flipped preparations recently, from an lengthy vegetable pastry to these fast mini French tarts. It’s a simple, creative method to prepare something that seems extra-special.
Yields 4 single servings
- 1 red onion
- 2 tbsp vegetable oil
- 1 tbsp maple syrup
- Sea salt and freshly ground pepper
- 8 salted fish (or 4, for a less intense taste)
- Pitted black olives, to taste
- 120g pastry sheets – puff or shortcrust works as well
Preheat the appliance to a hot oven. Peel and clean the onion, then cut into four large, round slices. Line a hob-appropriate cookie sheet with non-stick paper, then plan where you will put each slice of onion. Sprinkle those locations with cooking oil and honey, then season. Place two small fish on top of each prepared patch and layer them with a slice of onion. Arrange a few olives among the onions, then season with a additional oil, honey, salt and spice.
Turn on two adjacent stovetop elements to a warm setting, place the sheet on top of the rings and leave the onions to simmer without moving for a short time.
Meanwhile, on a lightly floured counter, spread the dough and slice it into four squares big enough to top each piece of onion. Gently lay one pastry square on top of each piece of onion, press down along the sides with the back of a tool, then cook for twenty minutes, until the crust is golden brown. Lay a serving platter on top of the baking sheet, then invert to flip the tarts on to the surface. Gently lift off the lining and present.
