🔗 Share this article Repurposing Pastry Scraps into a Tasty Caramelised Onion Tart – Easy Method This particular recipe offers a speedy version on pissaladière, turning a handful of pastry scraps into a quick snack. Keep and collect any leftovers into a lump and re-roll as the need arises. Pastry keeps well in the icebox, and by skipping two time-consuming steps in the traditional recipe – creating the dough and caramelising the onions – this recipe comes together in nearly half the time. Instead, the onions are cooked upside down, steaming and caramelizing beneath a covering of pastry with salted fish and dark olives for a fast, enjoyable twist on a French classic. And if you have a smaller amount of dough, you can always reduce the recipe. Speedy Inverted Pissaladière Tarts The current popularity of upside-down tarts, which spread quickly on video platforms and Instagram a recently, may have begun with a delicious and straightforward sweet pastry creation or an motivational onion tart that even resulted in a complete guide on upside-down cooking. Personally, I’ve been having a lot of fun with inverted baking recently, from an elongated savory tart to these fast small onion tarts. It’s a simple, playful method to prepare something that appears especially impressive. Makes 4 personal pastries 1 sweet onion 2 tbsp extra virgin oil 1 tbsp maple syrup Kosher salt and peppercorns 8 small fillets (or 4, for a subtler flavor) Brined olives, to taste 120g pastry sheets – flaky or buttery works as well Preheat the stove to 210C (190C fan)/410F/gas 6½. Remove the skin and trim the onion, then slice into four thick, cross-sections. Prepare a stovetop-safe baking tray with non-stick paper, then plan where you will position each round of onion. Sprinkle those spots with olive oil and syrup, then flavor. Place two anchovies on top of each prepared patch and cover them with a round of onion. Tuck a few olives among the onions, then sprinkle with a extra oil, sweetener, seasoning and spice. Turn on two adjacent burners to a moderate temperature, set the sheet on top of the burners and leave the onions to cook undisturbed for a short time. In the meantime, on a lightly floured surface, spread the sheets and cut it into four pieces just large enough to enclose each piece of onion. Precisely place one dough piece on top of each round of onion, seal along the sides with the flat side of a fork, then heat for 20 minutes, until the pastry is browned. Set a plate on top of the baking sheet, then flip to turn the tarts on to the surface. Gently peel away the parchment and present.