Transforming Pastry Leftovers into a Flavorful Caramelized Onion Tart – Easy Guide
The following technique offers a quick interpretation on the French onion tart, converting a small amount of dough trimmings into a impromptu delicacy. Save and gather any scraps into a lump and roll out again as and when required. Dough stores nicely in the freezer compartment, and by omitting two lengthy steps in the standard method – making the pastry and cooking slowly the onions – this dish is ready much more quickly. Alternatively, the onions are cooked inverted, cooking and caramelizing beneath a blanket of dough with anchovies and brined olives for a speedy, playful variation on a French classic. And if you have not as much pastry, you can always cut down the ingredients.
Fast Upside-Down Pissaladière Tarts
The current trend of flipped tarts, which went viral on video platforms and Instagram a recently, may have originated with a tasty and simple fruit and honey pastry or an inspirational savory tart that even resulted in a whole book on inverted recipes. Personally, I’ve been experimenting with inverted baking these days, from an extra-long leek tart to these fast small onion tarts. It’s a simple, playful approach to create something that appears extra-special.
Yields 4 single servings
- 1 red onion
- 2 tbsp vegetable oil
- 1 tbsp maple syrup
- Salt and black pepper
- 8 small fillets (or 4, for a less intense flavor)
- Brined olives, to taste
- 120g pastry – light or firm can be used also
Heat the stove to a hot oven. Remove the skin and trim the onion, then slice into four sizable, cross-sections. Prepare a heat-resistant oven sheet with baking paper, then visualize where you will place each slice of onion. Sprinkle those spots with cooking oil and honey, then season. Put two anchovies on top of each flavored patch and top them with a slice of onion. Arrange a few dark olives in and around the onions, then add with a little more fat, sweetener, seasoning and spice.
Turn on two neighboring stovetop elements to a warm setting, place the pan on top of the burners and allow the onions to cook without moving for a short time.
Meanwhile, on a sprinkled with flour board, flatten the pastry and trim it into four rectangles sufficiently sized to top each piece of onion. Precisely lay one pastry rectangle on top of each piece of onion, flatten on the perimeter with the reverse of a tool, then heat for a short while, until the crust is crispy. Set a plate on top of the pastry tray, then flip to invert the tarts on to the board. Slowly lift off the lining and enjoy.
