Upcycling Pastry Scraps into a Tasty Caramelized Onion Tart – Simple Method
This method offers a fast take on the French onion tart, turning a small amount of dough trimmings into a spontaneous snack. Store and collect any trimmings into a round mass and re-roll whenever needed. Pastry stores nicely in the freezer, and by omitting two lengthy processes in the traditional preparation – preparing the dough and caramelising the onions – this dish is ready in nearly half the time. In its place, the onions are heated flipped, cooking and caramelizing beneath a layer of pastry with salted fish and dark olives for a quick, playful variation on a iconic French recipe. And if you have a smaller amount of dough, you can always cut down the ingredients.
Quick Upside-Down Pissaladière Tarts
The current trend of flipped tarts, which spread quickly on TikTok and photo-sharing apps a couple of years ago, may have begun with a delicious and simple peach and honey puff pastry or an motivational savory tart that even led to a whole book on flipped dishes. Personally, I’ve been enjoying myself with inverted baking these days, from an extra-long leek tart to these fast mini French tarts. It’s a easy, fun way to make something that seems extra-special.
Makes 4 individual tarts
- 1 sweet onion
- 2 tbsp extra virgin oil
- 1 tbsp agave nectar
- Salt and peppercorns
- 8 small fillets (or 4, for a subtler taste profile)
- Brined olives, to taste
- 120g dough – puff or firm is suitable as well
Warm up the appliance to 410F/210C. Strip and clean the onion, then slice into four thick, cross-sections. Prepare a hob-appropriate cookie sheet with non-stick paper, then visualize where you will put each piece of onion. Drizzle those spots with olive oil and honey, then flavor. Place two small fish on top of each seasoned area and top them with a slice of onion. Tuck a few dark olives inside and beside the onions, then season with a extra oil, honey, salt flakes and spice.
Switch on two neighboring hob rings to a moderate temperature, place the sheet on top of the burners and let the onions to simmer without moving for five minutes.
In the meantime, on a lightly floured counter, flatten the dough and slice it into four pieces big enough to top each slice of onion. Gently lay one dough piece on top of each round of onion, flatten along the sides with the reverse of a tool, then bake for 20 minutes, until the pastry is crispy. Place a serving platter on top of the hot pan, then turn over to flip the tarts on to the surface. Carefully peel away the paper and present.
