Upcycling Dough Scraps into a Tasty Caramelized Onion Tart – Quick Recipe
The following recipe offers a speedy version on the French onion tart, transforming a small amount of dough trimmings into a quick snack. Save and combine any scraps into a round mass and roll out again as and when required. Dough keeps well in the freezer, and by avoiding two time-consuming processes in the classic preparation – creating the pastry and caramelizing the onions – this version is ready about an hour faster. In its place, the onions are cooked inverted, steaming and browning below a layer of dough with salted fish and brined olives for a fast, enjoyable take on a traditional French dish. Should you have a smaller amount of dough, you can always reduce the ingredients.
Fast Inverted Pissaladière Tarts
The present popularity of inverted pastries, which went viral on social media and social networks a couple of years ago, may have started with an appetizing and easy peach and honey puff pastry or an creative pastry dish that even resulted in a complete guide on upside-down cooking. I’ve also been experimenting with inverted baking lately, from an elongated savory tart to these speedy pissaladière tartlets. It’s a easy, creative approach to create something that appears particularly unique.
Yields 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 milder flavor)
- Dark pitted olives, to taste
- 120g pastry – puff or firm can be used as well
Heat the stove to 410F/210C. Peel and trim the onion, then chop into four sizable, circular pieces. Line a hob-appropriate cookie sheet with non-stick paper, then visualize where you will position each round of onion. Drizzle those areas with cooking oil and sweetener, then flavor. Put two anchovies on top of each prepared spot and layer them with a piece of onion. Arrange a few black olives among the onions, then season with a extra olive oil, nectar, seasoning and spice.
Turn on two adjacent burners to a warm setting, put the tray on top of the rings and allow the onions to cook untouched for 5 minutes.
In the meantime, on a dusted counter, flatten the sheets and cut it into four pieces just large enough to cover each piece of onion. Precisely lay one pastry rectangle on top of each piece of onion, seal around the edges with the flat side of a utensil, then bake for a short while, until the dough 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 paper and present.
