Upcycling Pastry Scraps into a Delicious Caramelized Onion Tart – Easy Recipe
This particular recipe offers a quick interpretation on the French onion tart, converting some leftover of dough trimmings into a quick treat. Save and gather any trimmings into a ball and use again as and when required. Pastry keeps well in the freezer compartment, and by avoiding two laborious steps in the classic recipe – preparing the pastry and caramelizing the onions – this dish is ready in nearly half the time. In its place, the onions are cooked upside down, steaming and caramelizing under a layer of pastry with small fish and brined olives for a fast, fun twist on a traditional French dish. Should you have not as much pastry, you can always reduce the recipe.
Speedy Flipped Pissaladière Tarts
The present wave of upside-down tarts, which spread quickly on social media and social networks a couple of years ago, may have begun with a tasty and straightforward sweet pastry creation or an creative pastry dish that even inspired a whole book on upside-down cooking. Personally, I’ve been having a lot of fun with cooking upside down lately, from an lengthy vegetable pastry to these fast pissaladière tartlets. It’s a straightforward, playful method to create something that feels particularly unique.
Produces 4 individual tarts
- 1 red onion
- 2 tbsp vegetable oil
- 1 tbsp maple syrup
- Salt and black pepper
- 8 anchovies (or 4, for a less intense flavor)
- Brined olives, to taste
- 120g pastry sheets – light or shortcrust can be used as well
Preheat the appliance to 410F/210C. Strip and clean the onion, then chop into four sizable, cross-sections. Line a hob-appropriate cookie sheet with baking paper, then plan where you will put each slice of onion. Drizzle those locations with olive oil and sweetener, then add salt and pepper. Put two fillets on top of each prepared area and cover them with a slice of onion. Nestle a few black olives among the onions, then sprinkle with a extra fat, honey, salt flakes and spice.
Activate two side-by-side hob rings to a medium heat, put the pan on top of the rings and let the onions to simmer undisturbed for 5 minutes.
In the meantime, on a sprinkled with flour surface, roll out the pastry and trim it into four pieces just large enough to cover each round of onion. Precisely lay one pastry rectangle on top of each piece of onion, press down along the sides with the back of a utensil, then cook for a short while, until the dough is crispy. Lay a board on top of the baking sheet, then flip to turn the tarts on to the plate. Slowly remove the lining and serve.
