Transforming Pastry Scraps into a Delicious Caramelized Onion Tart – Simple Guide
This method provides a speedy interpretation on the French onion tart, turning a handful of dough trimmings into a spontaneous snack. Store and gather any trimmings into a lump and use again as the need arises. Pastry freezes beautifully in the freezer, and by avoiding two lengthy procedures in the classic preparation – creating the dough and caramelizing the onions – this version comes together about an hour faster. Instead, the onions are cooked flipped, cooking and caramelising below a layer of dough with salted fish and brined olives for a quick, fun variation on a iconic French recipe. Should you have not as much pastry, you can always reduce the method.
Fast Flipped Pissaladière Tarts
The present popularity of upside-down tarts, which spread quickly on social media and Instagram a couple of years ago, may have begun with a tasty and easy fruit and honey pastry or an creative savory tart that even resulted in a entire publication on flipped dishes. Personally, I’ve been experimenting with inverted baking recently, from an lengthy vegetable pastry to these quick pissaladière tartlets. It’s a easy, creative method to make something that feels especially impressive.
Yields 4 personal pastries
- 1 red onion
- 2 tbsp vegetable oil
- 1 tbsp honey
- Sea salt and freshly ground pepper
- 8 small fillets (or 4, for a milder taste profile)
- Brined olives, to taste
- 120g dough – light or shortcrust can be used also
Preheat the appliance to a hot oven. Strip and prepare the onion, then chop into four sizable, circular pieces. Cover a heat-resistant oven sheet with parchment, then visualize where you will put each round of onion. Pour those locations with cooking oil and sweetener, then flavor. Lay two small fish on top of each seasoned spot and top them with a slice of onion. Tuck a few black olives among the onions, then sprinkle with a little more olive oil, honey, seasoning and pepper.
Switch on two neighboring burners to a medium heat, set the sheet on top of the burners and allow the onions to heat untouched for 5 minutes.
At the same time, on a dusted surface, roll out the dough and slice it into four squares big enough to enclose each piece of onion. Precisely put one pastry square on top of each piece of onion, seal on the perimeter with the back of a tool, then cook for a short while, until the dough is browned. Set a board on top of the pastry tray, then invert to flip the tarts on to the board. Carefully remove the paper and serve.
