Repurposing Pastry Leftovers into a Tasty Caramelized Onion Tart – Quick Guide
This recipe offers a fast interpretation on pissaladière, turning a handful of pastry scraps into a spontaneous snack. Keep and combine any scraps into a ball and roll out again as the need arises. Dough freezes beautifully in the freezer compartment, and by omitting two time-consuming procedures in the standard method – preparing the dough and cooking slowly the onions – this version assembles much more quickly. Instead, the onions are prepared flipped, softening and caramelizing under a blanket of dough with anchovies and dark olives for a speedy, playful twist on a French classic. Should you have a smaller amount of dough, you can always cut down the recipe.
Fast Upside-Down Pissaladière Tarts
The recent popularity of inverted pastries, which spread quickly on video platforms and Instagram a couple of years ago, may have begun with an appetizing and simple sweet pastry creation or an inspirational savory tart that even resulted in a complete guide on inverted recipes. Personally, I’ve been having a lot of fun with flipped preparations recently, from an lengthy vegetable pastry to these speedy mini French tarts. It’s a easy, creative method to prepare something that appears extra-special.
Makes 4 individual tarts
- 1 sweet onion
- 2 tbsp vegetable oil
- 1 tbsp agave nectar
- Kosher salt and freshly ground pepper
- 8 salted fish (or 4, for a milder taste)
- Pitted black olives, to taste
- 120g pastry – light or firm works also
Warm up the stove to a hot oven. Strip and trim the onion, then cut into four thick, cross-sections. Cover a heat-resistant oven sheet with parchment, then imagine where you will place each slice of onion. Pour those areas with olive oil and honey, then flavor. Put two anchovies on top of each prepared area and top them with a piece of onion. Tuck a few black olives among the onions, then sprinkle with a additional fat, nectar, salt and pepper.
Switch on two side-by-side hob rings to a warm setting, place the tray on top of the burners and let the onions to simmer without moving for a short time.
In the meantime, on a dusted counter, roll out the sheets and slice it into four squares sufficiently sized to cover each piece of onion. Carefully put one pastry rectangle on top of each piece of onion, seal on the perimeter with the reverse of a fork, then cook for 20 minutes, until the pastry is crispy. Set a board on top of the pastry tray, then turn over to flip the tarts on to the board. Carefully lift off the parchment and enjoy.
