Repurposing Pastry Leftovers into a Tasty Caramelized Onion Tart – Simple Method
This particular method presents a speedy interpretation on pissaladière, turning a handful of leftover pastry into a impromptu treat. Store and gather any trimmings into a round mass and re-roll as and when required. Dough stores nicely in the freezer compartment, and by skipping two time-consuming procedures in the traditional method – creating the dough and caramelizing the onions – this dish comes together about an hour faster. In its place, the onions are cooked inverted, softening and caramelising beneath a blanket of pastry with anchovies and black olives for a fast, enjoyable twist on a iconic French recipe. In case you have a smaller amount of dough, you can always reduce the method.
Fast Flipped Pissaladière Tarts
The present wave of inverted pastries, which went viral on video platforms and Instagram a few years back, may have started with a tasty and straightforward peach and honey puff pastry or an motivational savory tart that even inspired a entire publication on upside-down cooking. Additionally, I have been having a lot of fun with flipped preparations recently, from an lengthy vegetable pastry to these fast mini French tarts. It’s a straightforward, creative approach to prepare something that seems particularly unique.
Produces 4 individual tarts
- 1 red onion
- 2 tbsp olive oil
- 1 tbsp maple syrup
- Salt and peppercorns
- 8 anchovies (or 4, for a milder taste profile)
- Pitted black olives, to taste
- 120g pastry sheets – puff or firm is suitable too
Heat the stove to 410F/210C. Strip and clean the onion, then cut into four large, circular pieces. Cover a stovetop-safe oven sheet with baking paper, then visualize where you will position each round of onion. Pour those locations with oil and syrup, then season. Lay two fillets on top of each flavored spot and layer them with a piece of onion. Arrange a few black olives in and around the onions, then sprinkle with a extra olive oil, sweetener, salt and black pepper.
Activate two side-by-side stovetop elements to a warm setting, set the sheet on top of the elements and let the onions to simmer without moving for five minutes.
At the same time, on a dusted counter, roll out the sheets and trim it into four pieces big enough to enclose each round of onion. Precisely place one dough piece on top of each piece of onion, press down on the perimeter with the reverse of a tool, then cook for twenty minutes, until the dough is crispy. Lay a plate on top of the hot pan, then invert to flip the tarts on to the surface. Slowly peel away the parchment and present.
