Transforming Pastry Scraps into a Delicious Caramelized Onion Tart – Simple Method
This particular method offers a fast interpretation on the French onion tart, converting a small amount of pastry scraps into a impromptu snack. Save and combine any leftovers into a ball and use again as and when required. Dough freezes beautifully in the freezer, and by avoiding two lengthy procedures in the classic preparation – preparing the dough and cooking slowly the onions – this dish assembles about an hour faster. In its place, the onions are prepared inverted, cooking and caramelising under a covering of pastry with small fish and dark olives for a quick, playful take on a traditional French dish. In case you have not as much pastry, you can always reduce the recipe.
Speedy Upside-Down Pissaladière Tarts
The present trend of inverted pastries, which became popular on social media and social networks a few years back, may have originated with a delicious and easy sweet pastry creation or an creative onion tart that even led to a complete guide on flipped dishes. Personally, I’ve been experimenting with inverted baking lately, from an lengthy vegetable pastry to these quick mini French tarts. It’s a straightforward, fun way to create something that feels especially impressive.
Makes 4 personal pastries
- 1 sweet onion
- 2 tbsp olive oil
- 1 tbsp honey
- Salt and peppercorns
- 8 small fillets (or 4, for a milder taste)
- Dark pitted olives, to taste
- 120g pastry sheets – light or buttery is suitable also
Preheat the stove to a hot oven. Strip and trim the onion, then chop into four thick, cross-sections. Line a stovetop-safe baking tray with non-stick paper, then plan where you will place each piece of onion. Sprinkle those locations with oil and syrup, then flavor. Put two fillets on top of each seasoned patch and top them with a slice of onion. Tuck a few dark olives among the onions, then sprinkle with a little more oil, sweetener, salt flakes and spice.
Activate two neighboring stovetop elements to a warm setting, place the sheet on top of the rings and let the onions to cook undisturbed for five minutes.
At the same time, on a lightly floured board, spread the dough and trim it into four squares big enough to enclose each slice of onion. Precisely put one pastry rectangle on top of each slice of onion, flatten on the perimeter with the reverse of a tool, then heat for twenty minutes, until the crust is golden brown. Set a serving platter on top of the hot pan, then invert to turn the tarts on to the plate. Slowly remove the lining and present.
