Transforming Pastry Leftovers into a Tasty Caramelized Onion Tart – Easy Method
This particular technique provides a fast version on pissaladière, transforming a handful of leftover pastry into a quick treat. Keep and collect any leftovers into a round mass and roll out again as and when required. Dough keeps well in the freezer, and by avoiding two lengthy procedures in the traditional preparation – making the pastry and cooking slowly the onions – this version is ready much more quickly. Instead, the onions are prepared inverted, softening and caramelising below a covering of pastry with anchovies and dark olives for a speedy, enjoyable variation on a French classic. Should you have not as much pastry, you can always reduce the recipe.
Fast Flipped Pissaladière Tarts
The recent wave of flipped tarts, which spread quickly on video platforms and social networks a few years back, may have begun with a tasty and easy fruit and honey pastry or an inspirational onion tart that even inspired a complete guide on upside-down cooking. Personally, I’ve been having a lot of fun with cooking upside down recently, from an extra-long leek tart to these quick small onion tarts. It’s a easy, creative approach to prepare something that seems extra-special.
Yields 4 personal pastries
- 1 sweet onion
- 2 tbsp extra virgin oil
- 1 tbsp honey
- Salt and peppercorns
- 8 anchovies (or 4, for a subtler flavor)
- Dark pitted olives, to taste
- 120g pastry – puff or firm can be used also
Preheat the oven to a hot oven. Peel and prepare the onion, then slice into four thick, cross-sections. Line a hob-appropriate cookie sheet with non-stick paper, then plan where you will position each piece of onion. Sprinkle those locations with olive oil and honey, then season. Lay two small fish on top of each flavored spot and cover them with a round of onion. Nestle a few olives in and around the onions, then sprinkle with a additional fat, honey, salt and spice.
Switch on two neighboring burners to a medium heat, put the tray on top of the rings and allow the onions to heat undisturbed for a short time.
Meanwhile, on a dusted counter, spread the pastry and slice it into four pieces just large enough to cover each round of onion. Precisely place one pastry rectangle on top of each slice of onion, press down along the sides with the back of a fork, then cook for twenty minutes, until the crust is golden brown. Lay a plate on top of the hot pan, then turn over to flip the tarts on to the board. Slowly remove the paper and present.
