Repurposing Pastry Scraps into a Flavorful Caramelized Onion Tart – Easy Method
This particular method provides a fast version on pissaladière, converting a small amount of leftover pastry into a impromptu treat. Keep and combine any trimmings into a round mass and use again whenever needed. Dough freezes beautifully in the freezer, and by omitting two time-consuming processes in the classic preparation – creating the dough and caramelizing the onions – this recipe is ready in nearly half the time. Instead, the onions are cooked inverted, steaming and caramelizing below a layer of dough with small fish and brined olives for a speedy, fun take on a traditional French dish. In case you have a smaller amount of dough, you can always halve the ingredients.
Speedy Flipped Pissaladière Tarts
The recent trend of flipped tarts, which spread quickly on social media and Instagram a few years back, may have started with a tasty and straightforward peach and honey puff pastry or an creative onion tart that even resulted in a whole book on flipped dishes. I’ve also been having a lot of fun with flipped preparations recently, from an lengthy vegetable pastry to these quick mini French tarts. It’s a easy, fun approach to make something that feels extra-special.
Produces 4 individual tarts
- 1 red onion
- 2 tbsp extra virgin oil
- 1 tbsp agave nectar
- Salt and peppercorns
- 8 anchovies (or 4, for a milder flavor)
- Pitted black olives, to taste
- 120g pastry – flaky or buttery can be used also
Preheat the appliance to a hot oven. Peel and trim the onion, then slice into four thick, circular pieces. Prepare a hob-appropriate baking tray with non-stick paper, then imagine where you will place each round of onion. Sprinkle those areas with cooking oil and sweetener, then add salt and pepper. Put two small fish on top of each seasoned spot and layer them with a slice of onion. Nestle a few olives in and around the onions, then season with a extra olive oil, nectar, salt and pepper.
Activate two side-by-side stovetop elements to a medium heat, place the tray on top of the rings and let the onions to heat untouched for 5 minutes.
In the meantime, on a lightly floured surface, spread the sheets and slice it into four squares big enough to enclose each slice of onion. Precisely put one pastry square on top of each round of onion, flatten around the edges with the reverse of a utensil, then heat for twenty minutes, until the pastry is browned. Set a serving platter on top of the pastry tray, then flip to turn the tarts on to the plate. Gently lift off the parchment and enjoy.
