🔗 Share this article Repurposing Dough Leftovers into a Flavorful Caramelized Onion Tart – Quick Guide The following recipe provides a quick interpretation on pissaladière, turning some leftover of dough trimmings into a spontaneous treat. Keep and collect any leftovers into a lump and re-roll as and when required. Pastry freezes beautifully in the icebox, and by omitting two lengthy procedures in the traditional preparation – creating the dough and caramelising the onions – this dish comes together in nearly half the time. Alternatively, the onions are prepared flipped, cooking and browning under a blanket of pastry with anchovies and black olives for a quick, playful twist on a French classic. Should you have a smaller amount of dough, you can always halve the recipe. Fast Upside-Down Pissaladière Tarts The recent popularity of inverted pastries, which became popular on TikTok and social networks a recently, may have begun with a delicious and straightforward sweet pastry creation or an creative savory tart that even resulted in a whole book on inverted recipes. Personally, I’ve been experimenting with inverted baking recently, from an extra-long leek tart to these speedy mini French tarts. It’s a simple, fun approach to prepare something that appears especially impressive. Makes 4 single servings 1 sweet onion 2 tbsp vegetable oil 1 tbsp honey Salt and black pepper 8 small fillets (or 4, for a milder taste) Pitted black olives, to taste 120g pastry – flaky or firm works too Heat the stove to a hot oven. Strip and trim the onion, then cut into four large, round slices. Line a hob-appropriate oven sheet with baking paper, then plan where you will put each slice of onion. Pour those locations with cooking oil and sweetener, then season. Put two anchovies on top of each flavored spot and top them with a piece of onion. Nestle a few black olives inside and beside the onions, then season with a little more olive oil, nectar, salt flakes and spice. Turn on two adjacent hob rings to a medium heat, place the tray on top of the burners and leave the onions to heat untouched for 5 minutes. At the same time, on a sprinkled with flour counter, spread the pastry and cut it into four rectangles just large enough to enclose each slice of onion. Precisely put one pastry square on top of each slice of onion, press down along the sides with the back of a tool, then heat for a short while, until the pastry is golden brown. Place a board on top of the pastry tray, then invert to flip the tarts on to the board. Gently peel away the paper and serve.