Upcycling Pastry Scraps into a Flavorful Caramelised Onion Tart – Easy Recipe
The following technique presents a fast interpretation on the French onion tart, converting a handful of dough trimmings into a spontaneous treat. Keep and gather any leftovers into a round mass and roll out again as and when required. Dough stores nicely in the icebox, and by avoiding two lengthy steps in the classic method – preparing the dough and caramelizing the onions – this recipe is ready in nearly half the time. In its place, the onions are heated flipped, softening and caramelising under a layer of pastry with small fish and brined olives for a speedy, playful twist on a French classic. In case you have not as much pastry, you can always cut down the recipe.
Quick Inverted Pissaladière Tarts
The recent popularity of flipped tarts, which spread quickly on TikTok and social networks a couple of years ago, may have originated with a tasty and simple sweet pastry creation or an creative savory tart that even inspired a whole book on flipped dishes. Personally, I’ve been having a lot of fun with inverted baking recently, from an elongated savory tart to these fast small onion tarts. It’s a easy, creative approach to make something that appears particularly unique.
Produces 4 individual tarts
- 1 red onion
- 2 tbsp olive oil
- 1 tbsp agave nectar
- Kosher salt and freshly ground pepper
- 8 small fillets (or 4, for a subtler taste)
- Brined olives, to taste
- 120g pastry – puff or firm is suitable also
Preheat the stove to 210C (190C fan)/410F/gas 6½. Strip and prepare the onion, then chop into four large, cross-sections. Line a heat-resistant cookie sheet with parchment, then plan where you will put each round of onion. Sprinkle those spots with oil and honey, then season. Place two small fish on top of each prepared area and layer them with a piece of onion. Arrange a few black olives in and around the onions, then season with a additional fat, nectar, salt flakes and pepper.
Turn on two neighboring burners to a warm setting, put the sheet on top of the rings and allow the onions to heat without moving for a short time.
In the meantime, on a sprinkled with flour board, roll out the sheets and cut it into four pieces sufficiently sized to cover each slice of onion. Gently put one pastry square on top of each slice of onion, seal around the edges with the back of a utensil, then cook for twenty minutes, until the pastry is browned. Lay a plate on top of the baking sheet, then invert to invert the tarts on to the board. Carefully peel away the parchment and present.
