Upcycling Dough Leftovers into a Delicious Caramelized Onion Tart – Easy Guide

The following recipe offers a fast interpretation on pissaladière, converting some leftover of pastry scraps into a impromptu delicacy. Store and gather any trimmings into a ball and roll out again as the need arises. Pastry keeps well in the freezer, and by avoiding two laborious steps in the traditional preparation – making the pastry and cooking slowly the onions – this version is ready much more quickly. In its place, the onions are prepared upside down, cooking and browning under a covering of pastry with small fish and dark olives for a fast, enjoyable twist on a French classic. Should you have not as much pastry, you can always cut down the ingredients.

Fast Inverted Pissaladière Tarts

The present popularity of inverted pastries, which became popular on video platforms and photo-sharing apps a recently, may have started with an appetizing and simple peach and honey puff pastry or an creative savory tart that even resulted in a entire publication on upside-down cooking. I’ve also been experimenting with cooking upside down these days, from an extra-long leek tart to these quick pissaladière tartlets. It’s a easy, fun approach to make something that appears extra-special.

Makes 4 personal pastries

• 1 red onion
• 2 tbsp extra virgin oil
• 1 tbsp honey
• Sea salt and freshly ground pepper
• 8 small fillets (or 4, for a milder flavor)
• Brined olives, to taste
• 120g pastry – flaky or firm is suitable too

Heat the oven to 210C (190C fan)/410F/gas 6½. Remove the skin and clean the onion, then slice into four large, circular pieces. Prepare a stovetop-safe baking tray with parchment, then visualize where you will place each round of onion. Sprinkle those locations with oil and honey, then flavor. Put two fillets on top of each prepared patch and cover them with a piece of onion. Arrange a few dark olives in and around the onions, then add with a additional oil, nectar, seasoning and pepper.

Activate two adjacent stovetop elements to a moderate temperature, set the tray on top of the burners and allow the onions to simmer untouched for 5 minutes.

In the meantime, on a sprinkled with flour counter, flatten the pastry and cut it into four pieces big enough to top each piece of onion. Gently lay one pastry square on top of each slice of onion, press down around the edges with the back of a fork, then cook for 20 minutes, until the pastry is browned. Set a board on top of the pastry tray, then flip to turn the tarts on to the plate. Carefully lift off the parchment and enjoy.