Repurposing Pastry Scraps into a Delicious Caramelised Onion Tart – Easy Guide
The following method presents a fast interpretation on the French onion tart, turning some leftover of leftover pastry into a impromptu delicacy. Save and collect any trimmings into a ball and use again whenever needed. Dough freezes beautifully in the freezer, and by avoiding two laborious procedures in the standard recipe – making the dough and cooking slowly the onions – this recipe comes together about an hour faster. In its place, the onions are heated flipped, cooking and caramelizing under a covering of dough with salted fish and dark olives for a speedy, playful variation on a French classic. And if you have less pastry, you can always halve the recipe.
Speedy Upside-Down Pissaladière Tarts
The present popularity of inverted pastries, which became popular on social media and social networks a recently, may have originated with a tasty and easy sweet pastry creation or an motivational pastry dish that even resulted in a whole book on flipped dishes. Personally, I’ve been enjoying myself with flipped preparations these days, from an elongated savory tart to these speedy pissaladière tartlets. It’s a easy, fun approach to prepare something that seems extra-special.
Produces 4 personal pastries
- 1 purple onion
- 2 tbsp extra virgin oil
- 1 tbsp maple syrup
- Sea salt and freshly ground pepper
- 8 anchovies (or 4, for a less intense taste profile)
- Pitted black olives, to taste
- 120g pastry – puff or buttery is suitable as well
Preheat the appliance to 410F/210C. Peel and trim the onion, then cut into four thick, cross-sections. Cover a stovetop-safe cookie sheet with parchment, then plan where you will place each piece of onion. Sprinkle those spots with oil and syrup, then flavor. Put two anchovies on top of each prepared area and layer them with a slice of onion. Arrange a few black olives in and around the onions, then season with a additional fat, sweetener, salt and black pepper.
Switch on two side-by-side burners to a moderate temperature, place the sheet on top of the burners and allow the onions to cook undisturbed for a short time.
Meanwhile, on a dusted board, roll out the sheets and slice it into four rectangles big enough to cover each round of onion. Precisely lay one pastry rectangle on top of each piece of onion, press down on the perimeter with the flat side of a tool, then heat for 20 minutes, until the dough is golden brown. Lay a serving platter on top of the baking sheet, then flip to turn the tarts on to the surface. Carefully remove the parchment and serve.
