Transforming Dough Scraps into a Tasty Caramelized Onion Tart – Simple Recipe

This particular technique presents a fast version on the French onion tart, turning a handful of leftover pastry into a impromptu delicacy. Keep and combine any leftovers into a ball and roll out again as the need arises. Dough freezes beautifully in the freezer compartment, and by avoiding two laborious processes in the traditional method – creating the dough and caramelizing the onions – this version assembles much more quickly. Instead, the onions are prepared upside down, cooking and caramelizing under a covering of dough with anchovies and black olives for a fast, enjoyable variation on a French classic. Should you have not as much pastry, you can always cut down the method.

Quick Flipped Pissaladière Tarts

The current popularity of inverted pastries, which became popular on social media and social networks a couple of years ago, may have started with an appetizing and easy fruit and honey pastry or an creative savory tart that even inspired a entire publication on inverted recipes. Additionally, I have been experimenting with cooking upside down lately, from an extra-long leek tart to these fast small onion tarts. It’s a simple, playful approach to create something that feels especially impressive.

Produces 4 single servings

• 1 red onion
• 2 tbsp extra virgin oil
• 1 tbsp agave nectar
• Sea salt and freshly ground pepper
• 8 small fillets (or 4, for a milder taste profile)
• Dark pitted olives, to taste
• 120g pastry – puff or shortcrust works also

Warm up the stove to 210C (190C fan)/410F/gas 6½. Remove the skin and trim the onion, then cut into four thick, round slices. Cover a stovetop-safe oven sheet with parchment, then imagine where you will put each slice of onion. Pour those locations with oil and sweetener, then season. Put two small fish on top of each prepared patch and top them with a slice of onion. Arrange a few dark olives inside and beside the onions, then season with a little more olive oil, nectar, salt flakes and spice.

Turn on two neighboring hob rings to a warm setting, place the sheet on top of the burners and let the onions to cook without moving for 5 minutes.

Meanwhile, on a sprinkled with flour surface, flatten the sheets and cut it into four squares big enough to cover each piece of onion. Gently put one pastry rectangle on top of each slice of onion, press down on the perimeter with the flat side of a fork, then cook for 20 minutes, until the crust is golden brown. Set a serving platter on top of the hot pan, then turn over to invert the tarts on to the plate. Carefully remove the parchment and enjoy.