Repurposing Pastry Scraps into a Delicious Caramelised Onion Tart – Easy Guide
This particular technique presents a speedy take on pissaladière, converting a handful of pastry scraps into a impromptu delicacy. Store and collect any trimmings into a lump and roll out again as the need arises. Dough keeps well in the icebox, and by omitting two time-consuming steps in the traditional recipe – creating the dough and caramelising the onions – this version comes together much more quickly. Instead, the onions are heated flipped, steaming and caramelising below a covering of pastry with salted fish and dark olives for a quick, enjoyable twist on a French classic. And if you have not as much pastry, you can always halve the ingredients.
Quick Upside-Down Pissaladière Tarts
The current wave of flipped tarts, which spread quickly on TikTok and Instagram a few years back, may have originated with a delicious and straightforward sweet pastry creation or an motivational savory tart that even inspired a complete guide on flipped dishes. Personally, I’ve been enjoying myself with inverted baking lately, from an lengthy vegetable pastry to these fast mini French tarts. It’s a simple, fun way to create something that appears particularly unique.
Yields 4 individual tarts
- 1 red onion
- 2 tbsp olive oil
- 1 tbsp honey
- Sea salt and peppercorns
- 8 anchovies (or 4, for a subtler taste profile)
- Brined olives, to taste
- 120g pastry – light or buttery works as well
Preheat the oven to a hot oven. Peel and prepare the onion, then chop into four thick, round slices. Line a stovetop-safe baking tray with non-stick paper, then plan where you will place each piece of onion. Sprinkle those areas with olive oil and syrup, then flavor. Put two small fish on top of each prepared area and top them with a round of onion. Tuck a few dark olives among the onions, then add with a extra fat, nectar, seasoning and spice.
Turn on two adjacent stovetop elements to a medium heat, place the tray on top of the rings and let the onions to cook without moving for 5 minutes.
In the meantime, on a lightly floured counter, spread the sheets and cut it into four rectangles just large enough to top each slice of onion. Carefully place one pastry rectangle on top of each slice of onion, seal along the sides with the back of a tool, then heat for a short while, until the crust is browned. Set a board on top of the pastry tray, then invert to flip the tarts on to the board. Slowly lift off the parchment and serve.
