🔗 Share this article Upcycling Dough Leftovers into a Flavorful Caramelised Onion Tart – Simple Recipe The following method presents a fast take on pissaladière, transforming a handful of dough trimmings into a impromptu delicacy. Store and collect any trimmings into a lump and re-roll as the need arises. Pastry stores nicely in the freezer, and by omitting two time-consuming procedures in the traditional preparation – preparing the pastry and cooking slowly the onions – this recipe assembles much more quickly. Instead, the onions are prepared inverted, softening and caramelizing under a covering of pastry with anchovies and black olives for a speedy, playful variation on a traditional French dish. Should you have not as much pastry, you can always cut down the recipe. Quick Inverted Pissaladière Tarts The recent wave of flipped tarts, which spread quickly on TikTok and Instagram a few years back, may have begun with a tasty and simple fruit and honey pastry or an inspirational pastry dish that even inspired a whole book on inverted recipes. Personally, I’ve been experimenting with inverted baking recently, from an lengthy vegetable pastry to these speedy mini French tarts. It’s a easy, creative method to prepare something that seems extra-special. Yields 4 single servings 1 sweet onion 2 tbsp vegetable oil 1 tbsp maple syrup Kosher salt and black pepper 8 small fillets (or 4, for a subtler flavor) Dark pitted olives, to taste 120g pastry sheets – light or shortcrust is suitable also Preheat the oven to a hot oven. Strip and clean the onion, then chop into four thick, circular pieces. Cover a hob-appropriate oven sheet with baking paper, then imagine where you will place each piece of onion. Drizzle those areas with olive oil and syrup, then add salt and pepper. Place two anchovies on top of each prepared patch and top them with a piece of onion. Nestle a few dark olives inside and beside the onions, then add with a additional olive oil, honey, salt and black pepper. Activate two neighboring burners to a medium heat, place the sheet on top of the burners and leave the onions to cook undisturbed for a short time. Meanwhile, on a lightly floured counter, spread the pastry and trim it into four pieces just large enough to top each slice of onion. Gently place one pastry square on top of each slice of onion, seal around the edges with the flat side of a tool, then cook for a short while, until the crust is golden brown. Lay a serving platter on top of the hot pan, then flip to turn the tarts on to the surface. Slowly remove the lining and enjoy.