Transforming Pastry Leftovers into a Flavorful Caramelised Onion Tart – Easy Method
This technique offers a speedy take on the French onion tart, transforming a handful of dough trimmings into a quick delicacy. Keep and combine any leftovers into a ball and re-roll as and when required. Dough freezes beautifully in the icebox, and by omitting two time-consuming procedures in the traditional method – making the dough and cooking slowly the onions – this recipe comes together in nearly half the time. Instead, the onions are cooked inverted, steaming and caramelizing beneath a layer of pastry with salted fish and dark olives for a speedy, fun take on a iconic French recipe. And if you have less pastry, you can always reduce the method.
Fast Upside-Down Pissaladière Tarts
The current wave of upside-down tarts, which went viral on video platforms and social networks a couple of years ago, may have started with an appetizing and easy peach and honey puff pastry or an motivational savory tart that even inspired a whole book on upside-down cooking. Personally, I’ve been experimenting with flipped preparations these days, from an lengthy vegetable pastry to these speedy small onion tarts. It’s a easy, playful approach to prepare something that seems especially impressive.
Yields 4 single servings
- 1 purple onion
- 2 tbsp olive oil
- 1 tbsp agave nectar
- Kosher salt and peppercorns
- 8 salted fish (or 4, for a milder flavor)
- Dark pitted olives, to taste
- 120g pastry – light or shortcrust works also
Warm up the oven to 210C (190C fan)/410F/gas 6½. Remove the skin and trim the onion, then chop into four large, round slices. Cover a heat-resistant cookie sheet with non-stick paper, then plan where you will place each piece of onion. Drizzle those spots with oil and syrup, then flavor. Put two anchovies on top of each prepared area and cover them with a round of onion. Nestle a few dark olives inside and beside the onions, then add with a additional oil, honey, seasoning and pepper.
Switch on two neighboring burners to a moderate temperature, put the sheet on top of the rings and let the onions to heat untouched for a short time.
Meanwhile, on a dusted board, spread the pastry and trim it into four rectangles sufficiently sized to cover each piece of onion. Gently lay one pastry square on top of each round of onion, press down on the perimeter with the back of a utensil, then bake for 20 minutes, until the pastry is golden brown. Lay a plate on top of the baking sheet, then invert to invert the tarts on to the board. Slowly lift off the parchment and enjoy.
