Upcycling Pastry Scraps into a Delicious Caramelized Onion Tart – Simple Recipe
This particular recipe provides a speedy take on the French onion tart, converting some leftover of dough trimmings into a impromptu delicacy. Keep and combine any leftovers into a ball and use again as the need arises. Dough freezes beautifully in the icebox, and by avoiding two laborious processes in the standard recipe – creating the dough and cooking slowly the onions – this version assembles in nearly half the time. Instead, the onions are heated flipped, steaming and browning under a blanket of pastry with anchovies and black olives for a fast, playful take on a French classic. Should you have a smaller amount of dough, you can always reduce the recipe.
Speedy Inverted Pissaladière Tarts
The recent popularity of upside-down tarts, which went viral on video platforms and social networks a recently, may have originated with a delicious and straightforward peach and honey puff pastry or an inspirational savory tart that even inspired a complete guide on inverted recipes. Additionally, I have been enjoying myself with cooking upside down recently, from an elongated savory tart to these speedy mini French tarts. It’s a simple, playful method to create something that feels particularly unique.
Yields 4 personal pastries
- 1 purple onion
- 2 tbsp extra virgin oil
- 1 tbsp agave nectar
- Kosher salt and black pepper
- 8 salted fish (or 4, for a milder taste profile)
- Dark pitted olives, to taste
- 120g pastry – light or buttery can be used also
Heat the oven to a hot oven. Peel and prepare the onion, then cut into four sizable, circular pieces. Cover a stovetop-safe baking tray with parchment, then visualize where you will put each piece of onion. Pour those locations with cooking oil and honey, then add salt and pepper. Lay two small fish on top of each prepared spot and top them with a piece of onion. Arrange a few black olives in and around the onions, then add with a extra fat, honey, salt and spice.
Turn on two neighboring hob rings to a moderate temperature, put the pan on top of the burners and allow the onions to simmer untouched for a short time.
At the same time, on a dusted counter, spread the dough and trim it into four squares sufficiently sized to top each slice of onion. Gently lay one pastry rectangle on top of each piece of onion, seal along the sides with the back of a tool, then heat for twenty minutes, until the dough is golden brown. Place a serving platter on top of the baking sheet, then flip to turn the tarts on to the surface. Gently lift off the paper and serve.
