🔗 Share this article Upcycling Pastry Scraps into a Flavorful Caramelized Onion Tart – Easy Recipe This technique provides a fast version on the French onion tart, converting some leftover of dough trimmings into a impromptu snack. Keep and collect any scraps into a round mass and use again whenever needed. Dough keeps well in the freezer compartment, and by skipping two lengthy processes in the traditional method – creating the pastry and cooking slowly the onions – this recipe comes together in nearly half the time. In its place, the onions are cooked flipped, cooking and caramelizing below a covering of dough with salted fish and black olives for a speedy, fun twist on a iconic French recipe. Should you have not as much pastry, you can always cut down the ingredients. Quick Inverted Pissaladière Tarts The current popularity of inverted pastries, which became popular on video platforms and photo-sharing apps a few years back, may have begun with an appetizing and easy sweet pastry creation or an creative pastry dish that even resulted in a whole book on upside-down cooking. Additionally, I have been experimenting with flipped preparations these days, from an elongated savory tart to these quick small onion tarts. It’s a straightforward, creative method to create something that feels especially impressive. Produces 4 single servings 1 purple onion 2 tbsp vegetable oil 1 tbsp maple syrup Salt and black pepper 8 salted fish (or 4, for a less intense taste) Brined olives, to taste 120g dough – flaky or shortcrust is suitable as well Warm up the stove to a hot oven. Remove the skin and prepare the onion, then cut into four large, circular pieces. Cover a heat-resistant baking tray with baking paper, then plan where you will place each round of onion. Pour those areas with olive oil and honey, then flavor. Place two fillets on top of each seasoned area and top them with a round of onion. Nestle a few dark olives inside and beside the onions, then season with a little more fat, nectar, salt flakes and spice. Activate two neighboring stovetop elements to a moderate temperature, set the sheet on top of the elements and let the onions to simmer undisturbed for five minutes. In the meantime, on a lightly floured counter, flatten the dough and cut it into four rectangles big enough to cover each piece of onion. Precisely put one dough piece on top of each piece of onion, press down on the perimeter with the flat side of a utensil, then bake for a short while, until the crust is golden brown. Set a serving platter on top of the pastry tray, then flip to invert the tarts on to the surface. Carefully peel away the parchment and enjoy.