Repurposing Pastry Scraps into a Delicious Caramelized Onion Tart – Quick Recipe
This particular method offers a quick take on the French onion tart, turning some leftover of pastry scraps into a quick delicacy. Keep and combine any scraps into a ball and re-roll as the need arises. Dough keeps well in the freezer compartment, and by avoiding two laborious procedures in the standard method – creating the pastry and caramelizing the onions – this recipe assembles in nearly half the time. In its place, the onions are heated upside down, cooking and browning under a blanket of pastry with small fish and brined olives for a quick, playful variation on a iconic French recipe. Should you have not as much pastry, you can always reduce the recipe.
Quick Flipped Pissaladière Tarts
The present trend of upside-down tarts, which became popular on social media and photo-sharing apps a few years back, may have begun with a delicious and straightforward sweet pastry creation or an motivational onion tart that even inspired a entire publication on inverted recipes. Additionally, I have been having a lot of fun with inverted baking recently, from an extra-long leek tart to these fast mini French tarts. It’s a simple, fun method to prepare something that seems extra-special.
Yields 4 individual tarts
- 1 purple onion
- 2 tbsp extra virgin oil
- 1 tbsp maple syrup
- Salt and freshly ground pepper
- 8 salted fish (or 4, for a less intense taste profile)
- Dark pitted olives, to taste
- 120g dough – puff or buttery is suitable too
Heat the oven to a hot oven. Strip and trim the onion, then chop into four thick, cross-sections. Cover a stovetop-safe cookie sheet with baking paper, then imagine where you will put each piece of onion. Sprinkle those spots with cooking oil and syrup, then add salt and pepper. Put two anchovies on top of each seasoned patch and cover them with a piece of onion. Tuck a few black olives inside and beside the onions, then sprinkle with a additional fat, sweetener, seasoning and spice.
Activate two adjacent stovetop elements to a moderate temperature, put the sheet on top of the rings and let the onions to cook untouched for 5 minutes.
Meanwhile, on a dusted counter, spread the pastry and trim it into four squares big enough to top each round of onion. Gently lay one dough piece on top of each slice of onion, seal on the perimeter with the flat side of a utensil, then bake for 20 minutes, until the pastry is crispy. Place a board on top of the baking sheet, then flip to flip the tarts on to the plate. Carefully lift off the parchment and present.
