Repurposing Pastry Scraps into a Tasty Caramelized Onion Tart – Easy Method
The following technique presents a speedy version on the French onion tart, transforming a small amount of dough trimmings into a impromptu snack. Keep and collect any trimmings into a ball and re-roll as and when required. Pastry keeps well in the freezer compartment, and by avoiding two laborious processes in the classic preparation – making the dough and caramelising the onions – this dish comes together in nearly half the time. Alternatively, the onions are cooked flipped, cooking and caramelizing under a blanket of dough with small fish and brined olives for a speedy, fun variation on a French classic. And if you have not as much pastry, you can always halve the ingredients.
Quick Inverted Pissaladière Tarts
The recent popularity of flipped tarts, which spread quickly on video platforms and Instagram a recently, may have started with a tasty and simple sweet pastry creation or an creative onion tart that even led to a whole book on inverted recipes. Personally, I’ve been having a lot of fun with cooking upside down recently, from an extra-long leek tart to these fast mini French tarts. It’s a straightforward, playful method to make something that seems particularly unique.
Makes 4 single servings
- 1 purple onion
- 2 tbsp olive oil
- 1 tbsp maple syrup
- Salt and freshly ground pepper
- 8 salted fish (or 4, for a less intense taste)
- Brined olives, to taste
- 120g pastry sheets – light or shortcrust is suitable too
Preheat the appliance to 210C (190C fan)/410F/gas 6½. Strip and prepare the onion, then cut into four thick, round slices. Prepare a stovetop-safe oven sheet with baking paper, then plan where you will place each round of onion. Sprinkle those areas with oil and honey, then season. Put two small fish on top of each prepared spot and layer them with a piece of onion. Arrange a few dark olives among the onions, then season with a extra fat, honey, salt and spice.
Switch on two side-by-side hob rings to a warm setting, put the pan on top of the burners and allow the onions to simmer without moving for a short time.
In the meantime, on a dusted counter, roll out the pastry and trim it into four rectangles sufficiently sized to cover each round of onion. Precisely lay one dough piece on top of each piece of onion, seal around the edges with the flat side of a utensil, then cook for 20 minutes, until the dough is golden brown. Place a serving platter on top of the baking sheet, then flip to invert the tarts on to the plate. Slowly peel away the lining and present.
