Transforming Pastry Scraps into a Flavorful Caramelised Onion Tart – Easy Guide

The following recipe provides a quick interpretation on pissaladière, transforming some leftover of leftover pastry into a quick treat. Store and combine any leftovers into a round mass and re-roll whenever needed. Dough keeps well in the freezer compartment, and by avoiding two lengthy steps in the classic method – creating the pastry and cooking slowly the onions – this dish assembles about an hour faster. Alternatively, the onions are heated inverted, cooking and caramelising below a blanket of dough with anchovies and black olives for a quick, playful variation on a traditional French dish. And if you have a smaller amount of dough, you can always halve the ingredients.

Speedy Flipped Pissaladière Tarts

The current wave of inverted pastries, which became popular on video platforms and Instagram a recently, may have started with a tasty and simple sweet pastry creation or an creative savory tart that even led to a whole book on inverted recipes. Additionally, I have been experimenting with flipped preparations lately, from an extra-long leek tart to these quick small onion tarts. It’s a easy, playful method to prepare something that feels extra-special.

Produces 4 personal pastries

• 1 purple onion
• 2 tbsp extra virgin oil
• 1 tbsp honey
• Sea salt and freshly ground pepper
• 8 small fillets (or 4, for a less intense flavor)
• Brined olives, to taste
• 120g pastry sheets – light or shortcrust is suitable too

Warm up the appliance to 410F/210C. Strip and trim the onion, then cut into four thick, circular pieces. Line a hob-appropriate oven sheet with non-stick paper, then visualize where you will put each round of onion. Sprinkle those areas with oil and sweetener, then flavor. Put two small fish on top of each flavored area and layer them with a piece of onion. Nestle a few dark olives in and around the onions, then add with a little more oil, honey, salt and pepper.

Activate two adjacent burners to a warm setting, put the sheet on top of the rings and leave the onions to heat undisturbed for a short time.

At the same time, on a dusted surface, flatten the dough and cut it into four rectangles sufficiently sized to enclose each piece of onion. Carefully place one dough piece on top of each round of onion, flatten along the sides with the reverse of a fork, then cook for a short while, until the pastry is browned. Lay a board on top of the pastry tray, then turn over to flip the tarts on to the surface. Carefully lift off the lining and present.