Upcycling Dough Scraps into a Delicious Caramelized Onion Tart – Simple Method
The following technique presents a quick take on the French onion tart, converting a handful of pastry scraps into a spontaneous treat. Save and combine any scraps into a ball and re-roll as the need arises. Dough stores nicely in the freezer, and by skipping two time-consuming steps in the traditional recipe – preparing the dough and caramelizing the onions – this version assembles in nearly half the time. Instead, the onions are heated flipped, softening and caramelizing beneath a blanket of pastry with anchovies and brined olives for a speedy, fun twist on a French classic. And if you have a smaller amount of dough, you can always halve the method.
Speedy Inverted Pissaladière Tarts
The current trend of flipped tarts, which spread quickly on social media and photo-sharing apps a recently, may have originated with a tasty and simple fruit and honey pastry or an motivational onion tart that even inspired a entire publication on flipped dishes. Additionally, I have been experimenting with flipped preparations recently, from an elongated savory tart to these quick mini French tarts. It’s a easy, playful method to create something that feels particularly unique.
Yields 4 personal pastries
- 1 red onion
- 2 tbsp extra virgin oil
- 1 tbsp maple syrup
- Kosher salt and black pepper
- 8 salted fish (or 4, for a milder taste profile)
- Brined olives, to taste
- 120g dough – flaky or shortcrust is suitable also
Heat the appliance to 210C (190C fan)/410F/gas 6½. Peel and prepare the onion, then chop into four thick, round slices. Line a stovetop-safe cookie sheet with non-stick paper, then visualize where you will position each piece of onion. Drizzle those locations with oil and syrup, then season. Lay two anchovies on top of each seasoned spot and cover them with a slice of onion. Tuck a few black olives inside and beside the onions, then add with a extra oil, nectar, salt flakes and black pepper.
Activate two adjacent burners to a moderate temperature, set the sheet on top of the burners and leave the onions to heat without moving for 5 minutes.
Meanwhile, on a lightly floured counter, flatten the sheets and trim it into four pieces just large enough to cover each round of onion. Precisely lay one pastry rectangle on top of each round of onion, press down on the perimeter with the back of a utensil, then cook for twenty minutes, until the crust is golden brown. Set a board on top of the pastry tray, then invert to flip the tarts on to the board. Carefully remove the lining and enjoy.