Transforming Pastry Leftovers into a Flavorful Caramelized Onion Tart – Easy Method
This technique offers a speedy version on pissaladière, turning a small amount of pastry scraps into a spontaneous snack. Keep and gather any leftovers into a lump and use again as and when required. Pastry keeps well in the icebox, and by avoiding two laborious steps in the standard method – preparing the pastry and cooking slowly the onions – this recipe assembles about an hour faster. Instead, the onions are cooked flipped, steaming and caramelising beneath a layer of dough with salted fish and dark olives for a fast, enjoyable take on a iconic French recipe. Should you have a smaller amount of dough, you can always cut down the ingredients.
Fast Upside-Down Pissaladière Tarts
The present trend of inverted pastries, which went viral on video platforms and social networks a few years back, may have started with a delicious and simple peach and honey puff pastry or an creative onion tart that even led to a whole book on flipped dishes. Personally, I’ve been experimenting with flipped preparations these days, from an elongated savory tart to these quick mini French tarts. It’s a easy, creative method to create something that feels especially impressive.
Makes 4 individual tarts
- 1 purple onion
- 2 tbsp olive oil
- 1 tbsp honey
- Kosher salt and black pepper
- 8 salted fish (or 4, for a less intense taste profile)
- Dark pitted olives, to taste
- 120g pastry sheets – puff or shortcrust works also
Preheat the stove to 410F/210C. Peel and prepare the onion, then cut into four sizable, round slices. Cover a heat-resistant oven sheet with non-stick paper, then imagine where you will put each piece of onion. Sprinkle those spots with cooking oil and syrup, then flavor. Put two small fish on top of each seasoned patch and cover them with a piece of onion. Arrange a few dark olives among the onions, then add with a additional oil, nectar, salt and black pepper.
Switch on two neighboring burners to a warm setting, place the tray on top of the elements and leave the onions to simmer undisturbed for five minutes.
In the meantime, on a sprinkled with flour board, roll out the pastry and cut it into four pieces sufficiently sized to enclose each round of onion. Precisely lay one pastry rectangle on top of each piece of onion, seal on the perimeter with the back of a fork, then cook for 20 minutes, until the crust is browned. Place a plate on top of the pastry tray, then turn over to invert the tarts on to the board. Slowly peel away the paper and serve.
