Upcycling Pastry Leftovers into a Delicious Caramelised Onion Tart – Easy Recipe
The following technique provides a fast interpretation on pissaladière, turning a handful of pastry scraps into a impromptu snack. Keep and combine any scraps into a lump and use again as and when required. Dough freezes beautifully in the freezer, and by avoiding two lengthy steps in the traditional method – creating the pastry and caramelising the onions – this version is ready in nearly half the time. Instead, the onions are prepared flipped, softening and caramelising beneath a blanket of pastry with salted fish and dark olives for a fast, playful variation on a French classic. Should you have less pastry, you can always halve the method.
Fast Inverted Pissaladière Tarts
The recent wave of flipped tarts, which became popular on TikTok and photo-sharing apps a recently, may have begun with an appetizing and simple sweet pastry creation or an inspirational onion tart that even inspired a entire publication on flipped dishes. Personally, I’ve been having a lot of fun with flipped preparations recently, from an elongated savory tart to these fast small onion tarts. It’s a straightforward, creative approach to make something that appears particularly unique.
Yields 4 personal pastries
- 1 red onion
- 2 tbsp vegetable oil
- 1 tbsp honey
- Sea salt and freshly ground pepper
- 8 salted fish (or 4, for a subtler taste)
- Pitted black olives, to taste
- 120g pastry – flaky or buttery works too
Heat the stove to 410F/210C. Strip and prepare the onion, then chop into four large, circular pieces. Cover a hob-appropriate oven sheet with parchment, then plan where you will put each slice of onion. Drizzle those areas with oil and syrup, then flavor. Put two anchovies on top of each flavored patch and layer them with a round of onion. Tuck a few olives inside and beside the onions, then add with a additional olive oil, honey, seasoning and black pepper.
Activate two side-by-side hob rings to a moderate temperature, place the pan on top of the rings and leave the onions to cook without moving for a short time.
In the meantime, on a lightly floured surface, flatten the dough and trim it into four rectangles sufficiently sized to enclose each slice of onion. Precisely put one pastry rectangle on top of each round of onion, press down on the perimeter with the reverse of a fork, then bake for 20 minutes, until the dough is crispy. Place a plate on top of the baking sheet, then invert to flip the tarts on to the board. Gently peel away the parchment and enjoy.
