Repurposing Pastry Leftovers into a Flavorful Caramelised Onion Tart – Simple Method
This technique provides a fast take on pissaladière, converting a handful of pastry scraps into a impromptu delicacy. Save and combine any leftovers into a lump and re-roll as the need arises. Dough freezes beautifully in the freezer, and by omitting two lengthy steps in the standard recipe – creating the pastry and caramelising the onions – this dish is ready much more quickly. Instead, the onions are heated flipped, softening and caramelizing under a covering of dough with small fish and black olives for a speedy, fun take on a traditional French dish. And if you have less pastry, you can always reduce the method.
Fast Upside-Down Pissaladière Tarts
The present wave of inverted pastries, which became popular on social media and photo-sharing apps a few years back, may have originated with a delicious and easy peach and honey puff pastry or an inspirational onion tart that even resulted in a entire publication on inverted recipes. Personally, I’ve been experimenting with inverted baking recently, from an elongated savory tart to these fast mini French tarts. It’s a simple, fun way to make something that appears particularly unique.
Yields 4 single servings
- 1 purple onion
- 2 tbsp extra virgin oil
- 1 tbsp agave nectar
- Kosher salt and freshly ground pepper
- 8 anchovies (or 4, for a milder taste)
- Dark pitted olives, to taste
- 120g dough – flaky or buttery works as well
Warm up the stove to a hot oven. Peel and trim the onion, then slice into four sizable, round slices. Line a hob-appropriate oven sheet with non-stick paper, then visualize where you will place each piece of onion. Sprinkle those spots with olive oil and syrup, then flavor. Lay two small fish on top of each flavored patch and top them with a round of onion. Arrange a few olives among the onions, then add with a additional oil, honey, salt flakes and spice.
Turn on two side-by-side stovetop elements to a medium heat, place the sheet on top of the burners and leave the onions to cook untouched for five minutes.
At the same time, on a sprinkled with flour surface, flatten the dough and trim it into four squares big enough to cover each round of onion. Carefully place one pastry rectangle on top of each round of onion, flatten on the perimeter with the flat side of a tool, then bake for 20 minutes, until the dough is browned. Lay a serving platter on top of the pastry tray, then turn over to flip the tarts on to the surface. Carefully lift off the parchment and enjoy.
