Upcycling Pastry Scraps into a Flavorful Caramelized Onion Tart – Easy Recipe
This particular method provides a quick take on the French onion tart, transforming some leftover of pastry scraps into a spontaneous treat. Store and collect any leftovers into a lump and use again as the need arises. Pastry freezes beautifully in the freezer compartment, and by skipping two time-consuming steps in the standard method – making the dough and caramelizing the onions – this dish comes together in nearly half the time. Instead, the onions are cooked flipped, steaming and caramelising beneath a covering of pastry with salted fish and black olives for a fast, enjoyable twist on a traditional French dish. In case you have not as much pastry, you can always reduce the recipe.
Speedy Upside-Down Pissaladière Tarts
The recent popularity of inverted pastries, which spread quickly on video platforms and photo-sharing apps a recently, may have originated with an appetizing and simple peach and honey puff pastry or an inspirational savory tart that even inspired a entire publication on flipped dishes. Additionally, I have been enjoying myself with cooking upside down these days, from an extra-long leek tart to these speedy mini French tarts. It’s a simple, fun method to make something that feels especially impressive.
Makes 4 single servings
- 1 purple onion
- 2 tbsp vegetable oil
- 1 tbsp agave nectar
- Salt and freshly ground pepper
- 8 small fillets (or 4, for a subtler taste)
- Brined olives, to taste
- 120g pastry – puff or shortcrust works as well
Heat the oven to 410F/210C. Strip and trim the onion, then slice into four sizable, round slices. Prepare a hob-appropriate oven sheet with non-stick paper, then imagine where you will position each round of onion. Sprinkle those spots with cooking oil and sweetener, then add salt and pepper. Lay two anchovies on top of each seasoned area and cover them with a piece of onion. Tuck a few olives in and around the onions, then add with a additional oil, nectar, salt flakes and black pepper.
Switch on two side-by-side hob rings to a medium heat, put the sheet on top of the elements and let the onions to cook untouched for 5 minutes.
Meanwhile, on a sprinkled with flour counter, spread the dough and trim it into four pieces just large enough to enclose each round of onion. Gently place one pastry rectangle on top of each round of onion, seal on the perimeter with the back of a utensil, then heat for 20 minutes, until the dough is crispy. Place a serving platter on top of the pastry tray, then invert to invert the tarts on to the board. Slowly peel away the parchment and present.
