Repurposing Pastry Leftovers into a Tasty Caramelized Onion Tart – Quick Method
This particular recipe offers a quick version on pissaladière, transforming some leftover of leftover pastry into a impromptu delicacy. Keep and gather any trimmings into a ball and use again whenever needed. Pastry freezes beautifully in the freezer compartment, and by avoiding two laborious processes in the traditional recipe – creating the dough and caramelizing the onions – this dish comes together in nearly half the time. Instead, the onions are cooked inverted, steaming and caramelising under a layer of dough with small fish and dark olives for a quick, fun variation on a iconic French recipe. In case you have a smaller amount of dough, you can always reduce the recipe.
Quick Inverted Pissaladière Tarts
The current trend of inverted pastries, which spread quickly on social media and photo-sharing apps a recently, may have begun with a tasty and easy sweet pastry creation or an inspirational onion tart that even resulted in a complete guide on inverted recipes. I’ve also been having a lot of fun with inverted baking lately, from an extra-long leek tart to these fast mini French tarts. It’s a straightforward, creative approach to create something that appears extra-special.
Produces 4 personal pastries
- 1 purple onion
- 2 tbsp extra virgin oil
- 1 tbsp honey
- Salt and black pepper
- 8 salted fish (or 4, for a milder taste)
- Brined olives, to taste
- 120g pastry – light or buttery can be used too
Warm up the oven to 210C (190C fan)/410F/gas 6½. Remove the skin and trim the onion, then chop into four thick, round slices. Cover a stovetop-safe cookie sheet with non-stick paper, then imagine where you will position each piece of onion. Sprinkle those locations with oil and honey, then add salt and pepper. Place two anchovies on top of each seasoned spot and top them with a piece of onion. Tuck a few olives among the onions, then season with a little more oil, nectar, salt flakes and pepper.
Turn on two adjacent stovetop elements to a moderate temperature, put the tray on top of the rings and let the onions to simmer without moving for five minutes.
In the meantime, on a sprinkled with flour board, roll out the sheets and slice it into four squares just large enough to enclose each round of onion. Gently place one pastry square on top of each slice of onion, seal around the edges with the flat side of a utensil, then cook for twenty minutes, until the pastry is golden brown. Place a serving platter on top of the baking sheet, then turn over to invert the tarts on to the surface. Slowly remove the paper and enjoy.
