Repurposing Pastry Scraps into a Flavorful Caramelised Onion Tart – Easy Recipe
The following technique provides a fast version on pissaladière, turning a small amount of pastry scraps into a spontaneous delicacy. Store and combine any scraps into a lump and re-roll whenever needed. Pastry freezes beautifully in the icebox, and by omitting two laborious processes in the standard preparation – preparing the dough and caramelising the onions – this dish is ready about an hour faster. In its place, the onions are heated upside down, softening and caramelising below a blanket of pastry with small fish and brined olives for a speedy, playful variation on a French classic. Should you have a smaller amount of dough, you can always halve the method.
Quick Flipped Pissaladière Tarts
The present wave of upside-down tarts, which spread quickly on video platforms and social networks a couple of years ago, may have started with a delicious and straightforward peach and honey puff pastry or an motivational pastry dish that even inspired a whole book on upside-down cooking. I’ve also been enjoying myself with inverted baking lately, from an lengthy vegetable pastry to these speedy small onion tarts. It’s a easy, creative method to create something that appears extra-special.
Makes 4 single servings
- 1 sweet onion
- 2 tbsp olive oil
- 1 tbsp maple syrup
- Salt and black pepper
- 8 salted fish (or 4, for a subtler taste)
- Brined olives, to taste
- 120g pastry – light or shortcrust is suitable also
Preheat the appliance to 210C (190C fan)/410F/gas 6½. Strip and clean the onion, then slice into four sizable, circular pieces. Prepare a stovetop-safe cookie sheet with baking paper, then plan where you will position each round of onion. Drizzle those spots with cooking oil and syrup, then season. Place two small fish on top of each prepared spot and cover them with a slice of onion. Arrange a few dark olives among the onions, then season with a additional oil, honey, salt and pepper.
Switch on two adjacent stovetop elements to a moderate temperature, place the tray on top of the rings and let the onions to cook without moving for 5 minutes.
Meanwhile, on a sprinkled with flour counter, flatten the pastry and slice it into four rectangles big enough to enclose each slice of onion. Gently put one dough piece on top of each round of onion, flatten on the perimeter with the flat side of a fork, then cook for a short while, until the pastry is golden brown. Lay a board on top of the baking sheet, then flip to turn the tarts on to the board. Carefully lift off the lining and present.
