Repurposing Pastry Scraps into a Tasty Caramelized Onion Tart – Easy Recipe
This method provides a speedy interpretation on pissaladière, turning a handful of pastry scraps into a spontaneous snack. Save and combine any leftovers into a round mass and roll out again as the need arises. Pastry freezes beautifully in the freezer compartment, and by omitting two time-consuming processes in the classic preparation – making the dough and caramelising the onions – this recipe is ready about an hour faster. Alternatively, the onions are cooked inverted, steaming and caramelizing under a blanket of pastry with salted fish and black olives for a fast, enjoyable take on a French classic. And if you have less pastry, you can always halve the ingredients.
Quick Flipped Pissaladière Tarts
The present wave of inverted pastries, which became popular on TikTok and social networks a couple of years ago, may have originated with an appetizing and simple peach and honey puff pastry or an motivational onion tart that even inspired a complete guide on inverted recipes. Personally, I’ve been experimenting with cooking upside down these days, from an elongated savory tart to these quick pissaladière tartlets. It’s a simple, fun way to make something that feels extra-special.
Yields 4 personal pastries
- 1 purple onion
- 2 tbsp vegetable oil
- 1 tbsp maple syrup
- Kosher salt and freshly ground pepper
- 8 salted fish (or 4, for a milder taste profile)
- Brined olives, to taste
- 120g pastry – puff or shortcrust works also
Warm up the stove to 210C (190C fan)/410F/gas 6½. Remove the skin and trim the onion, then slice into four large, cross-sections. Cover a hob-appropriate baking tray with non-stick paper, then imagine where you will place each round of onion. Drizzle those spots with oil and honey, then flavor. Place two fillets on top of each prepared spot and top them with a piece of onion. Tuck a few dark olives inside and beside the onions, then sprinkle with a additional olive oil, sweetener, seasoning and black pepper.
Turn on two adjacent stovetop elements to a moderate temperature, set the tray on top of the rings and let the onions to heat undisturbed for five minutes.
Meanwhile, on a dusted counter, spread the pastry and trim it into four squares just large enough to cover each piece of onion. Gently put one dough piece on top of each round of onion, press down along the sides with the flat side of a utensil, then bake for 20 minutes, until the pastry is golden brown. Place a serving platter on top of the baking sheet, then invert to invert the tarts on to the board. Carefully remove the parchment and present.
