Upcycling Pastry Leftovers into a Delicious Caramelized Onion Tart – Easy Method
The following recipe provides a quick version on pissaladière, converting a small amount of pastry scraps into a impromptu delicacy. Store and collect any scraps into a ball and re-roll as the need arises. Pastry stores nicely in the icebox, and by skipping two lengthy processes in the classic recipe – making the pastry and caramelizing the onions – this dish comes together much more quickly. Instead, the onions are prepared upside down, cooking and browning beneath a blanket of dough with salted fish and dark olives for a fast, playful take on a French classic. And if you have less pastry, you can always cut down the recipe.
Speedy Upside-Down Pissaladière Tarts
The present wave of inverted pastries, which spread quickly on TikTok and social networks a couple of years ago, may have started with a tasty and straightforward fruit and honey pastry or an creative pastry dish that even inspired a whole book on inverted recipes. Additionally, I have been experimenting with cooking upside down lately, from an elongated savory tart to these speedy small onion tarts. It’s a simple, creative approach to create something that appears especially impressive.
Yields 4 single servings
- 1 purple onion
- 2 tbsp vegetable oil
- 1 tbsp maple syrup
- Salt and peppercorns
- 8 anchovies (or 4, for a less intense flavor)
- Dark pitted olives, to taste
- 120g dough – light or buttery is suitable as well
Preheat the appliance to a hot oven. Remove the skin and clean the onion, then slice into four sizable, circular pieces. Line a hob-appropriate oven sheet with baking paper, then visualize where you will put each piece of onion. Sprinkle those areas with cooking oil and honey, then flavor. Put two small fish on top of each flavored area and cover them with a round of onion. Tuck a few olives in and around the onions, then season with a extra fat, honey, salt and pepper.
Activate two neighboring stovetop elements to a moderate temperature, 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 lightly floured surface, roll out the pastry and slice it into four pieces just large enough to enclose each piece of onion. Precisely lay one pastry square on top of each piece of onion, press down on the perimeter with the back of a tool, then cook for 20 minutes, until the crust is crispy. Place a plate on top of the pastry tray, then invert to turn the tarts on to the board. Carefully lift off the paper and present.
