🔗 Share this article Upcycling Pastry Scraps into a Tasty Caramelized Onion Tart – Quick Guide This method provides a fast version on pissaladière, converting a small amount of leftover pastry into a spontaneous delicacy. Keep and combine any leftovers into a lump and use again whenever needed. Dough freezes beautifully in the icebox, and by omitting two lengthy processes in the traditional recipe – making the pastry and cooking slowly the onions – this version is ready much more quickly. Instead, the onions are cooked upside down, cooking and browning below a layer of pastry with small fish and dark olives for a fast, playful take on a traditional French dish. And if you have not as much pastry, you can always halve the ingredients. Speedy Flipped Pissaladière Tarts The current popularity of upside-down tarts, which went viral on video platforms and photo-sharing apps a couple of years ago, may have started with a delicious and straightforward peach and honey puff pastry or an creative pastry dish that even inspired a whole book on flipped dishes. Additionally, I have been enjoying myself with inverted baking lately, from an lengthy vegetable pastry to these fast mini French tarts. It’s a simple, fun way to prepare something that feels especially impressive. Produces 4 single servings 1 sweet onion 2 tbsp extra virgin oil 1 tbsp honey Sea salt and peppercorns 8 small fillets (or 4, for a subtler taste) Pitted black olives, to taste 120g pastry sheets – light or shortcrust can be used as well Warm up the appliance to a hot oven. Remove the skin and prepare the onion, then cut into four sizable, round slices. Line a hob-appropriate cookie sheet with non-stick paper, then plan where you will put each slice of onion. Sprinkle those spots with olive oil and syrup, then flavor. Place two small fish on top of each prepared patch and cover them with a slice of onion. Nestle a few dark olives inside and beside the onions, then add with a little more oil, nectar, salt flakes and black pepper. Switch on two adjacent hob rings to a medium heat, place the tray on top of the burners and allow the onions to cook untouched for a short time. Meanwhile, on a sprinkled with flour surface, flatten the pastry and slice it into four squares just large enough to enclose each slice of onion. Precisely put one pastry rectangle on top of each piece of onion, flatten on the perimeter with the reverse of a utensil, then heat for 20 minutes, until the dough is browned. Place a serving platter on top of the pastry tray, then flip to turn the tarts on to the board. Carefully lift off the paper and serve.