Upcycling Dough Leftovers into a Delicious Caramelised Onion Tart – Quick Recipe
This particular recipe presents a quick take on the French onion tart, converting a handful of pastry scraps into a impromptu snack. Save and combine any leftovers into a round mass and re-roll as and when required. Pastry freezes beautifully in the freezer, and by skipping two lengthy procedures in the standard preparation – making the dough and cooking slowly the onions – this version is ready about an hour faster. Instead, the onions are cooked inverted, steaming and browning beneath a blanket of dough with salted fish and brined olives for a quick, fun take on a traditional French dish. And if you have less pastry, you can always halve the recipe.
Speedy Inverted Pissaladière Tarts
The current popularity of inverted pastries, which went viral on social media and photo-sharing apps a few years back, may have begun with an appetizing and straightforward peach and honey puff pastry or an motivational onion tart that even resulted in a complete guide on inverted recipes. Additionally, I have been experimenting with inverted baking recently, from an lengthy vegetable pastry to these quick mini French tarts. It’s a easy, playful method to make something that seems extra-special.
Yields 4 single servings
- 1 sweet onion
- 2 tbsp extra virgin oil
- 1 tbsp honey
- Sea salt and freshly ground pepper
- 8 anchovies (or 4, for a milder flavor)
- Brined olives, to taste
- 120g pastry sheets – puff or shortcrust can be used also
Heat the appliance to 410F/210C. Strip and clean the onion, then slice into four large, cross-sections. Line a stovetop-safe baking tray with non-stick paper, then imagine where you will put each round of onion. Drizzle those areas with oil and syrup, then flavor. Lay two anchovies on top of each flavored patch and layer them with a round of onion. Nestle a few black olives in and around the onions, then sprinkle with a extra olive oil, honey, salt flakes and pepper.
Switch on two adjacent stovetop elements to a warm setting, put the pan on top of the burners and allow the onions to cook untouched for five minutes.
Meanwhile, on a sprinkled with flour surface, flatten the sheets and cut it into four squares sufficiently sized to top each slice of onion. Gently place one pastry square on top of each slice of onion, seal around the edges with the reverse of a fork, then bake for twenty minutes, until the dough is browned. Set a serving platter on top of the pastry tray, then flip to turn the tarts on to the surface. Slowly remove the parchment and enjoy.
