Repurposing Pastry Leftovers into a Flavorful Caramelized Onion Tart – Simple Method
This method provides a quick take on pissaladière, turning a small amount of leftover pastry into a impromptu treat. Save and collect any scraps into a round mass and re-roll as and when required. Dough freezes beautifully in the icebox, and by skipping two laborious procedures in the classic method – making the pastry and caramelising the onions – this recipe comes together about an hour faster. In its place, the onions are heated flipped, cooking and caramelizing under a blanket of dough with small fish and black olives for a speedy, fun variation on a French classic. In case you have not as much pastry, you can always cut down the method.
Fast Inverted Pissaladière Tarts
The recent trend of upside-down tarts, which spread quickly on social media and Instagram a recently, may have begun with a delicious and straightforward sweet pastry creation or an inspirational savory tart that even led to a entire publication on upside-down cooking. Additionally, I have been experimenting with inverted baking recently, from an elongated savory tart to these fast pissaladière tartlets. It’s a easy, creative method to create something that seems especially impressive.
Yields 4 individual tarts
- 1 red onion
- 2 tbsp vegetable oil
- 1 tbsp agave nectar
- Salt and freshly ground pepper
- 8 small fillets (or 4, for a subtler flavor)
- Brined olives, to taste
- 120g dough – puff or buttery is suitable as well
Preheat the stove to a hot oven. Strip and clean the onion, then slice into four large, round slices. Cover a hob-appropriate baking tray with baking paper, then visualize where you will place each slice of onion. Drizzle those spots with oil and sweetener, then add salt and pepper. Lay two small fish on top of each seasoned patch and layer them with a slice of onion. Tuck a few dark olives in and around the onions, then sprinkle with a extra oil, sweetener, salt and black pepper.
Turn on two adjacent burners to a moderate temperature, set the sheet on top of the rings and leave the onions to cook without moving for five minutes.
In the meantime, on a sprinkled with flour surface, roll out the sheets and slice it into four rectangles sufficiently sized to top each slice of onion. Carefully lay one pastry square on top of each piece of onion, seal on the perimeter with the back of a tool, then cook for twenty minutes, until the dough is golden brown. Lay a serving platter on top of the pastry tray, then turn over to invert the tarts on to the plate. Carefully remove the paper and present.
