Transforming Pastry Scraps into a Delicious Caramelised Onion Tart – Easy Method
This particular method offers a quick version on pissaladière, transforming a small amount of leftover pastry into a quick treat. Save and gather any leftovers into a ball and re-roll as the need arises. Dough freezes beautifully in the freezer compartment, and by omitting two lengthy procedures in the standard preparation – making the dough and caramelizing the onions – this recipe comes together about an hour faster. In its place, the onions are heated upside down, steaming and browning beneath a covering of pastry with salted fish and brined olives for a speedy, fun variation on a iconic French recipe. And if you have less pastry, you can always reduce the recipe.
Quick Inverted Pissaladière Tarts
The current popularity of inverted pastries, which went viral on TikTok and photo-sharing apps a recently, may have originated with a delicious and straightforward sweet pastry creation or an inspirational pastry dish that even inspired a entire publication on upside-down cooking. Personally, I’ve been experimenting with flipped preparations these days, from an extra-long leek tart to these quick small onion tarts. It’s a simple, fun way to make something that seems especially impressive.
Yields 4 personal pastries
- 1 purple onion
- 2 tbsp extra virgin oil
- 1 tbsp maple syrup
- Kosher salt and peppercorns
- 8 anchovies (or 4, for a subtler taste profile)
- Dark pitted olives, to taste
- 120g pastry sheets – light or firm works too
Preheat the oven to 410F/210C. Strip and prepare the onion, then slice into four thick, cross-sections. Line a hob-appropriate oven sheet with non-stick paper, then visualize where you will place each round of onion. Pour those spots with olive oil and sweetener, then flavor. Place two small fish on top of each flavored patch and layer them with a piece of onion. Tuck a few dark olives among the onions, then season with a extra fat, nectar, seasoning and black pepper.
Switch on two adjacent stovetop elements to a medium heat, put the tray on top of the elements and let the onions to simmer without moving for 5 minutes.
Meanwhile, on a dusted surface, spread the pastry and cut it into four squares sufficiently sized to enclose each round of onion. Gently place one pastry rectangle on top of each round of onion, seal around the edges with the reverse of a fork, then bake for a short while, until the crust is crispy. Set a board on top of the pastry tray, then flip to invert the tarts on to the board. Carefully peel away the paper and serve.
