Repurposing Pastry Scraps into a Tasty Caramelised Onion Tart – Easy Method
This particular technique offers a fast interpretation on the French onion tart, transforming a small amount of pastry scraps into a spontaneous treat. Store and gather any leftovers into a round mass and re-roll whenever needed. Pastry freezes beautifully in the freezer compartment, and by skipping two laborious steps in the traditional method – preparing the pastry and caramelizing the onions – this recipe comes together much more quickly. Alternatively, the onions are prepared inverted, softening and caramelizing under a covering of dough with salted fish and brined olives for a fast, enjoyable twist on a traditional French dish. In case you have a smaller amount of dough, you can always cut down the recipe.
Fast Upside-Down Pissaladière Tarts
The recent wave of flipped tarts, which spread quickly on social media and social networks a recently, may have originated with a tasty and easy peach and honey puff pastry or an inspirational pastry dish that even inspired a whole book on flipped dishes. Personally, I’ve been experimenting with flipped preparations lately, from an lengthy vegetable pastry to these fast mini French tarts. It’s a easy, creative approach to prepare something that feels extra-special.
Makes 4 personal pastries
- 1 red onion
- 2 tbsp vegetable oil
- 1 tbsp maple syrup
- Kosher salt and freshly ground pepper
- 8 anchovies (or 4, for a milder taste)
- Pitted black olives, to taste
- 120g pastry sheets – flaky or firm works also
Warm up the oven to 210C (190C fan)/410F/gas 6½. Peel and trim the onion, then chop into four thick, cross-sections. Cover a hob-appropriate oven sheet with non-stick paper, then imagine where you will position each round of onion. Pour those areas with oil and syrup, then flavor. Place two small fish on top of each seasoned patch and layer them with a slice of onion. Arrange a few dark olives in and around the onions, then add with a additional oil, honey, salt flakes and spice.
Turn on two neighboring burners to a medium heat, put the tray on top of the rings and let the onions to heat undisturbed for five minutes.
At the same time, on a sprinkled with flour counter, spread the pastry and trim it into four pieces big enough to enclose each slice of onion. Gently put one pastry square on top of each slice of onion, flatten on the perimeter with the flat side of a fork, then heat for twenty minutes, until the dough is crispy. Lay a plate on top of the pastry tray, then invert to flip the tarts on to the surface. Gently peel away the lining and enjoy.
