🔗 Share this article Transforming Pastry Scraps into a Delicious Caramelised Onion Tart – Quick Recipe This particular recipe presents a fast take on pissaladière, turning some leftover of leftover pastry into a spontaneous treat. Store and gather any leftovers into a ball and use again whenever needed. Dough stores nicely in the freezer, and by avoiding two lengthy processes in the traditional recipe – creating the pastry and cooking slowly the onions – this dish is ready about an hour faster. Alternatively, the onions are heated inverted, steaming and caramelizing under a layer of pastry with anchovies and dark olives for a quick, playful twist on a iconic French recipe. In case you have not as much pastry, you can always halve the method. Fast Upside-Down Pissaladière Tarts The present popularity of upside-down tarts, which went viral on TikTok and social networks a couple of years ago, may have begun with an appetizing and simple peach and honey puff pastry or an motivational pastry dish that even resulted in a entire publication on inverted recipes. I’ve also been having a lot of fun with flipped preparations lately, from an elongated savory tart to these fast small onion tarts. It’s a simple, playful approach to create something that feels especially impressive. Produces 4 personal pastries 1 purple onion 2 tbsp extra virgin oil 1 tbsp agave nectar Sea salt and black pepper 8 small fillets (or 4, for a subtler taste profile) Pitted black olives, to taste 120g dough – puff or buttery works too Preheat the oven to a hot oven. Strip and clean the onion, then chop into four thick, round slices. Line a stovetop-safe oven sheet with parchment, then imagine where you will place each piece of onion. Drizzle those areas with olive oil and syrup, then flavor. Place two anchovies on top of each prepared spot and cover them with a piece of onion. Nestle a few dark olives among the onions, then add with a extra olive oil, honey, seasoning and spice. Turn on two neighboring hob rings to a medium heat, put the pan on top of the burners and allow the onions to cook without moving for 5 minutes. Meanwhile, on a dusted counter, flatten the dough and trim it into four pieces big enough to enclose each round of onion. Precisely lay one pastry square on top of each round of onion, seal on the perimeter with the flat side of a fork, then cook for twenty minutes, until the pastry is golden brown. Place a board on top of the pastry tray, then flip to turn the tarts on to the surface. Carefully lift off the parchment and present.