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Repurposing Pastry Scraps into a Delicious Caramelized Onion Tart – Quick Recipe
The following recipe presents a speedy take on the French onion tart, turning some leftover of leftover pastry into a quick treat. Store and collect any leftovers into a lump and use again whenever needed. Pastry keeps well in the freezer compartment, and by omitting two time-consuming processes in the traditional method – preparing the dough and cooking slowly the onions – this version comes together in nearly half the time. Instead, the onions are cooked inverted, softening and caramelising below a layer of pastry with anchovies and dark olives for a speedy, playful twist on a French classic. In case you have a smaller amount of dough, you can always reduce the recipe.
Fast Inverted Pissaladière Tarts
The present wave of upside-down tarts, which went viral on TikTok and Instagram a couple of years ago, may have originated with a delicious and simple fruit and honey pastry or an inspirational pastry dish that even inspired a entire publication on inverted recipes. Personally, I’ve been experimenting with flipped preparations recently, from an lengthy vegetable pastry to these quick small onion tarts. It’s a simple, fun way to make something that appears particularly unique.
Produces 4 individual tarts
- 1 purple onion
- 2 tbsp extra virgin oil
- 1 tbsp maple syrup
- Kosher salt and freshly ground pepper
- 8 small fillets (or 4, for a subtler taste profile)
- Brined olives, to taste
- 120g pastry sheets – flaky or shortcrust works as well
Preheat the appliance to 410F/210C. Remove the skin and clean the onion, then cut into four thick, round slices. Cover a heat-resistant baking tray with parchment, then imagine where you will put each piece of onion. Drizzle those areas with oil and syrup, then add salt and pepper. Put two anchovies on top of each prepared area and top them with a slice of onion. Tuck a few olives among the onions, then add with a additional olive oil, honey, seasoning and black pepper.
Switch on two adjacent hob rings to a warm setting, place the sheet on top of the elements and let the onions to simmer untouched for a short time.
In the meantime, on a lightly floured counter, flatten the sheets and trim it into four squares big enough to enclose each slice of onion. Gently place one pastry rectangle on top of each piece of onion, press down on the perimeter with the flat side of a fork, then bake for 20 minutes, until the crust is crispy. Lay a board on top of the baking sheet, then turn over to flip the tarts on to the surface. Carefully lift off the paper and enjoy.
Lauren Wilson
Tech enthusiast and startup advisor with a passion for driving innovation and sharing actionable insights.
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