Upcycling Pastry Leftovers into a Delicious Caramelised Onion Tart – Easy Guide
The following recipe offers a quick take on pissaladière, converting a handful of dough trimmings into a spontaneous treat. Store and combine any trimmings into a round mass and use again whenever needed. Pastry freezes beautifully in the freezer, and by omitting two lengthy procedures in the traditional method – creating the dough and caramelizing the onions – this version is ready in nearly half the time. In its place, the onions are cooked inverted, steaming and caramelizing beneath a blanket of dough with small fish and dark olives for a quick, fun take on a traditional French dish. In case you have a smaller amount of dough, you can always cut down the recipe.
Quick Inverted Pissaladière Tarts
The recent popularity of flipped tarts, which went viral on TikTok and Instagram a few years back, may have originated with a delicious and simple sweet pastry creation or an inspirational onion tart that even led to a whole book on upside-down cooking. I’ve also been enjoying myself with cooking upside down recently, from an elongated savory tart to these speedy pissaladière tartlets. It’s a easy, playful approach to prepare something that appears particularly unique.
Makes 4 individual tarts
- 1 red onion
- 2 tbsp olive oil
- 1 tbsp agave nectar
- Sea salt and black pepper
- 8 salted fish (or 4, for a milder taste)
- Dark pitted olives, to taste
- 120g pastry – puff or firm works too
Preheat the oven to a hot oven. Remove the skin and trim the onion, then cut into four sizable, round slices. Line a stovetop-safe oven sheet with parchment, then visualize where you will place each piece of onion. Sprinkle those locations with olive oil and sweetener, then season. Lay two anchovies on top of each seasoned patch and top them with a piece of onion. Nestle a few dark olives inside and beside the onions, then add with a additional oil, sweetener, salt flakes and pepper.
Turn on two neighboring stovetop elements to a warm setting, put the sheet on top of the elements and leave the onions to simmer undisturbed for a short time.
In the meantime, on a lightly floured counter, spread the sheets and trim it into four pieces just large enough to enclose each round of onion. Gently put one pastry rectangle on top of each piece of onion, flatten on the perimeter with the back of a fork, then heat for twenty minutes, until the pastry is crispy. Set a board on top of the pastry tray, then flip to invert the tarts on to the plate. Slowly lift off the parchment and present.
