Transforming Pastry Scraps into a Tasty Caramelised Onion Tart – Easy Method
This particular recipe offers a speedy take on the French onion tart, converting a small amount of leftover pastry into a quick delicacy. Store and combine any trimmings into a ball and use again whenever needed. Dough freezes beautifully in the icebox, and by omitting two lengthy processes in the standard recipe – creating the dough and caramelising the onions – this version assembles in nearly half the time. Instead, the onions are heated inverted, cooking and caramelizing below a layer of dough with small fish and dark olives for a speedy, playful twist on a traditional French dish. In case you have a smaller amount of dough, you can always halve the ingredients.
Fast Inverted Pissaladière Tarts
The current popularity of flipped tarts, which became popular on TikTok and photo-sharing apps a recently, may have begun with an appetizing and easy fruit and honey pastry or an creative onion tart that even led to a whole book on flipped dishes. Personally, I’ve been enjoying myself with cooking upside down these days, from an extra-long leek tart to these quick mini French tarts. It’s a straightforward, fun way to prepare something that appears extra-special.
Produces 4 individual tarts
- 1 purple onion
- 2 tbsp olive oil
- 1 tbsp honey
- Sea salt and peppercorns
- 8 anchovies (or 4, for a less intense taste)
- Pitted black olives, to taste
- 120g pastry – puff or shortcrust works also
Heat the stove to 410F/210C. Strip and prepare the onion, then cut into four large, circular pieces. Line a heat-resistant oven sheet with baking paper, then plan where you will position each slice of onion. Sprinkle those areas with olive oil and sweetener, then add salt and pepper. Lay two small fish on top of each seasoned spot and top them with a piece of onion. Nestle a few dark olives among the onions, then sprinkle with a additional olive oil, honey, salt and black pepper.
Turn on two side-by-side stovetop elements to a medium heat, put the sheet on top of the burners and leave the onions to cook undisturbed for five minutes.
At the same time, on a dusted counter, roll out the pastry and cut it into four rectangles sufficiently sized to enclose each piece of onion. Gently place one pastry rectangle on top of each slice of onion, seal around the edges with the back of a tool, then heat for 20 minutes, until the crust is golden brown. Place a board on top of the hot pan, then flip to invert the tarts on to the plate. Gently peel away the lining and enjoy.
