Repurposing Pastry Scraps into a Delicious Caramelised Onion Tart – Quick Guide

The following recipe provides a fast take on pissaladière, converting some leftover of leftover pastry into a impromptu treat. Store and collect any scraps into a lump and re-roll as and when required. Dough keeps well in the icebox, and by skipping two laborious processes in the traditional method – creating the pastry and caramelising the onions – this recipe assembles much more quickly. Alternatively, the onions are heated upside down, softening and browning below a blanket of dough with salted fish and black olives for a quick, fun twist on a French classic. Should you have less pastry, you can always halve the ingredients.

Fast Inverted Pissaladière Tarts

The recent trend of upside-down tarts, which became popular on social media and photo-sharing apps a recently, may have started with an appetizing and easy fruit and honey pastry or an creative pastry dish that even resulted in a entire publication on flipped dishes. Additionally, I have been experimenting with flipped preparations these days, from an extra-long leek tart to these quick small onion tarts. It’s a simple, fun method to create something that feels especially impressive.

Produces 4 personal pastries

• 1 red onion
• 2 tbsp vegetable oil
• 1 tbsp maple syrup
• Kosher salt and black pepper
• 8 salted fish (or 4, for a subtler flavor)
• Pitted black olives, to taste
• 120g pastry sheets – light or firm is suitable also

Preheat the oven to a hot oven. Peel and clean the onion, then chop into four sizable, cross-sections. Prepare a hob-appropriate baking tray with non-stick paper, then visualize where you will put each piece of onion. Drizzle those areas with oil and syrup, then flavor. Place two fillets on top of each seasoned area and top them with a round of onion. Tuck a few olives inside and beside the onions, then season with a extra olive oil, nectar, salt and pepper.

Switch on two side-by-side burners to a warm setting, place the tray on top of the rings and leave the onions to cook undisturbed for a short time.

In the meantime, on a lightly floured surface, roll out the sheets and slice it into four squares sufficiently sized to enclose each slice of onion. Precisely place one pastry square on top of each round of onion, press down on the perimeter with the reverse of a tool, then bake for twenty minutes, until the crust is crispy. Set a board on top of the pastry tray, then turn over to invert the tarts on to the surface. Gently lift off the lining and enjoy.