Repurposing Dough Leftovers into a Tasty Caramelised Onion Tart – Simple Method

This particular method offers a quick version on the French onion tart, turning some leftover of dough trimmings into a spontaneous treat. Store and combine any leftovers into a ball and re-roll whenever needed. Dough keeps well in the freezer, and by omitting two time-consuming procedures in the classic preparation – preparing the pastry and caramelizing the onions – this version is ready about an hour faster. Instead, the onions are cooked flipped, cooking and browning beneath a layer of pastry with small fish and brined olives for a fast, playful variation on a iconic French recipe. And if you have a smaller amount of dough, you can always reduce the method.

Fast Flipped Pissaladière Tarts

The present popularity of upside-down tarts, which went viral on social media and Instagram a few years back, may have originated with an appetizing and easy peach and honey puff pastry or an inspirational savory tart that even led to a entire publication on inverted recipes. Additionally, I have been enjoying myself with inverted baking recently, from an extra-long leek tart to these fast mini French tarts. It’s a simple, fun approach to prepare something that appears particularly unique.

Produces 4 single servings

• 1 purple onion
• 2 tbsp olive oil
• 1 tbsp honey
• Sea salt and peppercorns
• 8 small fillets (or 4, for a subtler flavor)
• Pitted black olives, to taste
• 120g pastry sheets – light or buttery is suitable as well

Preheat the appliance to 210C (190C fan)/410F/gas 6½. Remove the skin and prepare the onion, then chop into four large, circular pieces. Line a stovetop-safe cookie sheet with parchment, then imagine where you will place each piece of onion. Drizzle those areas with olive oil and sweetener, then add salt and pepper. Place two fillets on top of each flavored patch and cover them with a round of onion. Tuck a few dark olives inside and beside the onions, then season with a extra fat, sweetener, salt and black pepper.

Activate two neighboring burners to a medium heat, set the pan on top of the rings and let the onions to heat untouched for 5 minutes.

Meanwhile, on a lightly floured board, roll out the sheets and slice it into four rectangles sufficiently sized to enclose each piece of onion. Gently lay one pastry rectangle on top of each slice of onion, press down around the edges with the reverse of a utensil, then bake for a short while, until the crust is browned. Set a serving platter on top of the pastry tray, then turn over to invert the tarts on to the board. Carefully lift off the lining and serve.