🔗 Share this article Repurposing Dough Scraps into a Delicious Caramelized Onion Tart – Easy Method This technique presents a fast take on pissaladière, transforming some leftover of dough trimmings into a impromptu delicacy. Store and combine any trimmings into a ball and re-roll whenever needed. Pastry freezes beautifully in the freezer compartment, and by avoiding two lengthy steps in the classic method – creating the dough and caramelizing the onions – this version is ready in nearly half the time. Instead, the onions are prepared upside down, steaming and caramelising under a layer of pastry with small fish and dark olives for a speedy, fun twist on a traditional French dish. Should you have less pastry, you can always cut down the recipe. Speedy Flipped Pissaladière Tarts The recent wave of upside-down tarts, which became popular on social media and Instagram a few years back, may have started with a delicious and straightforward fruit and honey pastry or an motivational savory tart that even resulted in a entire publication on inverted recipes. Additionally, I have been experimenting with inverted baking lately, from an extra-long leek tart to these quick mini French tarts. It’s a simple, creative way to prepare something that feels extra-special. Makes 4 personal pastries 1 red onion 2 tbsp vegetable oil 1 tbsp honey Sea salt and freshly ground pepper 8 small fillets (or 4, for a less intense taste profile) Brined olives, to taste 120g dough – flaky or shortcrust is suitable too Preheat the appliance to 410F/210C. Peel and clean the onion, then chop into four large, cross-sections. Line a hob-appropriate baking tray with baking paper, then imagine where you will put each round of onion. Drizzle those areas with oil and honey, then flavor. Put two fillets on top of each seasoned spot and top them with a slice of onion. Arrange a few olives inside and beside the onions, then add with a little more olive oil, sweetener, salt and pepper. Activate two side-by-side stovetop elements to a moderate temperature, put the sheet on top of the elements and leave the onions to cook untouched for 5 minutes. In the meantime, on a lightly floured board, roll out the dough and slice it into four pieces big enough to enclose each slice of onion. Gently put one pastry rectangle on top of each piece of onion, flatten around the edges with the back of a fork, then cook for a short while, until the dough is golden brown. Set a serving platter on top of the baking sheet, then flip to flip the tarts on to the board. Carefully lift off the paper and present.