Repurposing Pastry Leftovers into a Tasty Caramelised Onion Tart – Quick Recipe
The following method presents a fast take on pissaladière, transforming a handful of dough trimmings into a impromptu treat. Store and collect any trimmings into a round mass and use again whenever needed. Pastry keeps well in the freezer compartment, and by skipping two time-consuming procedures in the standard recipe – creating the pastry and caramelising the onions – this recipe comes together much more quickly. Alternatively, the onions are heated flipped, softening and browning below a blanket of dough with small fish and black olives for a speedy, fun twist on a traditional French dish. In case you have less pastry, you can always halve the method.
Speedy Flipped Pissaladière Tarts
The present wave of flipped tarts, which spread quickly on social media and social networks a few years back, may have started with a tasty and straightforward peach and honey puff pastry or an inspirational savory tart that even resulted in a entire publication on inverted recipes. Personally, I’ve been enjoying myself with flipped preparations these days, from an lengthy vegetable pastry to these quick pissaladière tartlets. It’s a simple, playful way to create something that appears particularly unique.
Produces 4 personal pastries
- 1 purple onion
- 2 tbsp olive oil
- 1 tbsp honey
- Kosher salt and freshly ground pepper
- 8 anchovies (or 4, for a less intense taste)
- Dark pitted olives, to taste
- 120g pastry sheets – light or buttery can be used also
Heat the oven to 410F/210C. Remove the skin and clean the onion, then slice into four thick, cross-sections. Prepare a stovetop-safe baking tray with baking paper, then visualize where you will put each slice of onion. Drizzle those spots with cooking oil and honey, then add salt and pepper. Put two fillets on top of each prepared area and cover them with a piece of onion. Nestle a few dark olives inside and beside the onions, then add with a additional olive oil, honey, seasoning and spice.
Turn on two neighboring stovetop elements to a moderate temperature, set the tray on top of the elements and leave the onions to simmer undisturbed for five minutes.
At the same time, on a dusted board, spread the dough and trim it into four pieces just large enough to enclose each round of onion. Gently place one pastry square on top of each slice of onion, flatten on the perimeter with the back of a utensil, then heat for twenty minutes, until the pastry is crispy. Lay a serving platter on top of the pastry tray, then turn over to turn the tarts on to the plate. Carefully lift off the lining and enjoy.
