Upcycling Dough Leftovers into a Flavorful Caramelised Onion Tart – Quick Guide

This recipe provides a quick interpretation on pissaladière, transforming some leftover of pastry scraps into a spontaneous treat. Save and combine any leftovers into a round mass and re-roll as and when required. Pastry stores nicely in the icebox, and by skipping two time-consuming steps in the traditional method – creating the pastry and caramelising the onions – this recipe is ready much more quickly. Alternatively, the onions are prepared flipped, cooking and caramelizing below a layer of pastry with salted fish and black olives for a fast, enjoyable take on a traditional French dish. And if you have less pastry, you can always reduce the ingredients.

Fast Inverted Pissaladière Tarts

The present wave of inverted pastries, which went viral on social media and Instagram a couple of years ago, may have originated with an appetizing and easy fruit and honey pastry or an creative savory tart that even led to a complete guide on flipped dishes. I’ve also been enjoying myself with flipped preparations lately, from an extra-long leek tart to these speedy mini French tarts. It’s a simple, playful way to create something that appears especially impressive.

Makes 4 individual tarts

• 1 red onion
• 2 tbsp vegetable oil
• 1 tbsp maple syrup
• Salt and black pepper
• 8 anchovies (or 4, for a less intense taste profile)
• Pitted black olives, to taste
• 120g pastry sheets – light or shortcrust can be used also

Preheat the stove to a hot oven. Remove the skin and prepare the onion, then cut into four sizable, cross-sections. Line a stovetop-safe cookie sheet with parchment, then plan where you will place each slice of onion. Sprinkle those areas with olive oil and syrup, then add salt and pepper. Lay two fillets on top of each flavored spot and layer them with a slice of onion. Arrange a few black olives among the onions, then season with a extra oil, nectar, seasoning and black pepper.

Switch on two neighboring burners to a moderate temperature, set the tray on top of the elements and allow the onions to heat undisturbed for a short time.

Meanwhile, on a dusted surface, roll out the pastry and slice it into four pieces sufficiently sized to enclose each slice of onion. Precisely put one dough piece on top of each piece of onion, press down around the edges with the reverse of a fork, then cook for a short while, until the crust is golden brown. Set a board on top of the baking sheet, then invert to turn the tarts on to the plate. Gently remove the paper and present.