Upcycling Dough Scraps into a Delicious Caramelised Onion Tart – Quick Method
This particular recipe presents a fast interpretation on the French onion tart, transforming some leftover of pastry scraps into a quick snack. Keep and collect any scraps into a ball and use again whenever needed. Pastry stores nicely in the freezer, and by skipping two laborious steps in the classic method – creating the pastry and caramelizing the onions – this version assembles much more quickly. Instead, the onions are heated inverted, cooking and browning below a blanket of pastry with salted fish and brined olives for a quick, playful variation on a French classic. In case you have not as much pastry, you can always cut down the method.
Quick Inverted Pissaladière Tarts
The recent wave of upside-down tarts, which spread quickly on video platforms and Instagram a recently, may have started with an appetizing and easy peach and honey puff pastry or an motivational onion tart that even resulted in a whole book on upside-down cooking. Additionally, I have been having a lot of fun with cooking upside down recently, from an extra-long leek tart to these quick small onion tarts. It’s a easy, fun approach to create something that seems especially impressive.
Yields 4 personal pastries
- 1 purple onion
- 2 tbsp olive oil
- 1 tbsp maple syrup
- Salt and peppercorns
- 8 small fillets (or 4, for a milder flavor)
- Pitted black olives, to taste
- 120g pastry sheets – light or buttery is suitable also
Preheat the appliance to 410F/210C. Remove the skin and prepare the onion, then slice into four thick, round slices. Cover a stovetop-safe oven sheet with parchment, then imagine where you will place each round of onion. Pour those areas with oil and sweetener, then flavor. Lay two fillets on top of each seasoned patch and layer them with a round of onion. Nestle a few olives in and around the onions, then add with a extra oil, nectar, seasoning and spice.
Turn on two adjacent hob rings to a medium heat, place the pan on top of the elements and let the onions to cook without moving for five minutes.
In the meantime, on a lightly floured surface, spread the dough and cut it into four rectangles just large enough to enclose each round of onion. Gently place one pastry square on top of each round of onion, flatten on the perimeter with the reverse of a utensil, then cook for twenty minutes, until the dough is crispy. Lay a board on top of the baking sheet, then invert to flip the tarts on to the surface. Slowly peel away the paper and present.
