Transforming Dough Scraps into a Flavorful Caramelised Onion Tart – Easy Method
This particular recipe presents a speedy interpretation on pissaladière, turning some leftover of pastry scraps into a impromptu snack. Keep and combine any leftovers into a ball and roll out again as and when required. Pastry stores nicely in the icebox, and by skipping two lengthy steps in the standard preparation – preparing the dough and caramelizing the onions – this recipe comes together in nearly half the time. Alternatively, the onions are prepared inverted, steaming and caramelizing under a layer of pastry with small fish and dark olives for a quick, fun take on a traditional French dish. In case you have less pastry, you can always reduce the recipe.
Speedy Inverted Pissaladière Tarts
The recent wave of upside-down tarts, which became popular on social media and social networks a recently, may have originated with an appetizing and straightforward sweet pastry creation or an inspirational onion tart that even inspired a whole book on inverted recipes. Personally, I’ve been experimenting with inverted baking lately, from an extra-long leek tart to these speedy mini French tarts. It’s a straightforward, fun way to make something that feels especially impressive.
Yields 4 personal pastries
- 1 sweet onion
- 2 tbsp vegetable oil
- 1 tbsp honey
- Kosher salt and peppercorns
- 8 salted fish (or 4, for a subtler taste)
- Pitted black olives, to taste
- 120g pastry – light or firm works also
Preheat the appliance to 410F/210C. Strip and prepare the onion, then cut into four thick, cross-sections. Prepare a stovetop-safe baking tray with non-stick paper, then imagine where you will put each piece of onion. Sprinkle those locations with oil and sweetener, then season. Place two anchovies on top of each prepared patch and layer them with a piece of onion. Arrange a few olives inside and beside the onions, then season with a additional oil, honey, salt and spice.
Turn on two neighboring stovetop elements to a moderate temperature, place the pan on top of the burners and leave the onions to simmer untouched for a short time.
Meanwhile, on a lightly floured counter, roll out the pastry and slice it into four pieces just large enough to cover each round of onion. Gently put one pastry rectangle on top of each piece of onion, seal around the edges with the reverse of a utensil, then bake for 20 minutes, until the pastry is golden brown. Place a board on top of the pastry tray, then invert to turn the tarts on to the board. Carefully peel away the paper and enjoy.
