Repurposing Pastry Leftovers into a Delicious Caramelised Onion Tart – Easy Recipe
This particular technique presents a fast version on pissaladière, transforming a handful of leftover pastry into a spontaneous treat. Keep and combine any leftovers into a ball and re-roll as the need arises. Pastry freezes beautifully in the freezer compartment, and by avoiding two laborious steps in the standard recipe – creating the dough and caramelising the onions – this recipe comes together much more quickly. In its place, the onions are prepared upside down, softening and browning beneath a layer of dough with anchovies and black olives for a speedy, fun twist on a French classic. And if you have less pastry, you can always halve the recipe.
Fast Flipped Pissaladière Tarts
The current wave of flipped tarts, which went viral on TikTok and social networks a few years back, may have begun with a tasty and straightforward fruit and honey pastry or an inspirational onion tart that even resulted in a whole book on upside-down cooking. Additionally, I have been having a lot of fun with inverted baking recently, from an elongated savory tart to these quick small onion tarts. It’s a straightforward, fun method to make something that appears extra-special.
Produces 4 personal pastries
- 1 sweet onion
- 2 tbsp extra virgin oil
- 1 tbsp agave nectar
- Salt and black pepper
- 8 salted fish (or 4, for a milder flavor)
- Pitted black olives, to taste
- 120g pastry – flaky or firm works too
Heat the appliance to a hot oven. Strip and clean the onion, then slice into four sizable, round slices. Line a hob-appropriate baking tray with baking paper, then plan where you will put each round of onion. Sprinkle those locations with olive oil and sweetener, then season. Place two anchovies on top of each prepared patch and cover them with a slice of onion. Arrange a few dark olives among the onions, then add with a little more olive oil, honey, salt flakes and pepper.
Activate two neighboring stovetop elements to a warm setting, place the sheet on top of the rings and allow the onions to cook undisturbed for a short time.
At the same time, on a dusted counter, flatten the dough and cut it into four squares sufficiently sized to top each piece of onion. Gently place one pastry square on top of each slice of onion, flatten along the sides with the flat side of a tool, then bake for 20 minutes, until the dough is crispy. Lay a serving platter on top of the pastry tray, then invert to turn the tarts on to the surface. Carefully peel away the lining and enjoy.
