Transforming Dough Scraps into a Flavorful Caramelized Onion Tart – Easy Guide

This method provides a speedy version on the French onion tart, turning a small amount of leftover pastry into a quick delicacy. Store and collect any leftovers into a ball and use again as the need arises. Dough keeps well in the freezer, and by skipping two lengthy processes in the traditional method – preparing the pastry and cooking slowly the onions – this version assembles much more quickly. Alternatively, the onions are heated upside down, softening and caramelizing below a blanket of pastry with small fish and black olives for a quick, fun twist on a iconic French recipe. And if you have not as much pastry, you can always reduce the recipe.

Speedy Flipped Pissaladière Tarts

The present popularity of flipped tarts, which became popular on video platforms and Instagram a couple of years ago, may have started with a tasty and straightforward sweet pastry creation or an inspirational savory tart that even resulted in a entire publication on upside-down cooking. Personally, I’ve been having a lot of fun with cooking upside down these days, from an lengthy vegetable pastry to these speedy pissaladière tartlets. It’s a simple, creative method to prepare something that seems especially impressive.

Makes 4 personal pastries

• 1 purple onion
• 2 tbsp olive oil
• 1 tbsp honey
• Kosher salt and peppercorns
• 8 small fillets (or 4, for a less intense taste profile)
• Dark pitted olives, to taste
• 120g dough – flaky or buttery works as well

Warm up the stove to a hot oven. Remove the skin and trim the onion, then chop into four large, cross-sections. Cover a hob-appropriate oven sheet with non-stick paper, then visualize where you will position each slice of onion. Drizzle those areas with olive oil and syrup, then add salt and pepper. Place two fillets on top of each flavored patch and layer them with a slice of onion. Tuck a few olives in and around the onions, then sprinkle with a extra fat, honey, salt and black pepper.

Switch on two side-by-side hob rings to a medium heat, place the tray on top of the elements and allow the onions to cook without moving for a short time.

In the meantime, on a lightly floured counter, spread the sheets and slice it into four pieces just large enough to enclose each piece of onion. Gently put one dough piece on top of each piece of onion, seal along the sides with the back of a fork, then heat for twenty minutes, until the dough is golden brown. Set a serving platter on top of the pastry tray, then flip to turn the tarts on to the board. Slowly remove the paper and present.