🔗 Share this article Upcycling Pastry Leftovers into a Tasty Caramelised Onion Tart – Simple Recipe This recipe provides a speedy interpretation on the French onion tart, converting some leftover of dough trimmings into a spontaneous treat. Keep and gather any scraps into a round mass and re-roll as the need arises. Pastry freezes beautifully in the freezer compartment, and by avoiding two lengthy steps in the traditional method – preparing the pastry and caramelising the onions – this version comes together in nearly half the time. Alternatively, the onions are heated upside down, softening and caramelising beneath a covering of pastry with small fish and dark olives for a quick, enjoyable take on a traditional French dish. Should you have less pastry, you can always reduce the ingredients. Fast Inverted Pissaladière Tarts The current trend of flipped tarts, which became popular on TikTok and social networks a recently, may have started with a delicious and straightforward peach and honey puff pastry or an creative savory tart that even resulted in a entire publication on inverted recipes. I’ve also been enjoying myself with cooking upside down these days, from an lengthy vegetable pastry to these fast pissaladière tartlets. It’s a easy, fun method to prepare something that seems especially impressive. Makes 4 personal pastries 1 red onion 2 tbsp olive oil 1 tbsp honey Kosher salt and freshly ground pepper 8 anchovies (or 4, for a subtler flavor) Pitted black olives, to taste 120g pastry – flaky or shortcrust works as well Warm up the stove to 410F/210C. Remove the skin and prepare the onion, then chop into four large, cross-sections. Line a stovetop-safe cookie sheet with parchment, then visualize where you will place each round of onion. Drizzle those locations with cooking oil and sweetener, then add salt and pepper. Lay two small fish on top of each prepared spot and cover them with a slice of onion. Arrange a few olives among the onions, then season with a extra fat, nectar, salt and pepper. Switch on two side-by-side burners to a moderate temperature, put the tray on top of the burners and allow the onions to simmer undisturbed for five minutes. At the same time, on a lightly floured surface, spread the dough and trim it into four squares sufficiently sized to cover each slice of onion. Precisely put one pastry square on top of each piece of onion, seal on the perimeter with the back of a fork, then bake for a short while, until the crust is browned. Place a plate on top of the pastry tray, then turn over to flip the tarts on to the surface. Slowly remove the lining and present.