Transforming Pastry Leftovers into a Tasty Caramelised Onion Tart – Quick Recipe

This particular method offers a quick take on pissaladière, turning a handful of dough trimmings into a impromptu snack. Keep and combine any leftovers into a round mass and roll out again whenever needed. Pastry freezes beautifully in the freezer, and by skipping two laborious procedures in the classic preparation – preparing the dough and caramelizing the onions – this dish is ready much more quickly. In its place, the onions are prepared upside down, steaming and browning under a blanket of pastry with salted fish and black olives for a speedy, fun twist on a iconic French recipe. Should you have less pastry, you can always cut down the ingredients.

Fast Upside-Down Pissaladière Tarts

The current popularity of flipped tarts, which became popular on TikTok and Instagram a couple of years ago, may have started with a tasty and simple sweet pastry creation or an inspirational savory tart that even led to a whole book on flipped dishes. Personally, I’ve been enjoying myself with cooking upside down recently, from an elongated savory tart to these fast pissaladière tartlets. It’s a simple, creative method to make something that seems particularly unique.

Produces 4 personal pastries

• 1 purple onion
• 2 tbsp vegetable oil
• 1 tbsp agave nectar
• Salt and black pepper
• 8 salted fish (or 4, for a milder flavor)
• Pitted black olives, to taste
• 120g dough – light or firm works too

Preheat the oven to a hot oven. Peel and prepare the onion, then chop into four large, circular pieces. Prepare a stovetop-safe oven sheet with baking paper, then visualize where you will place each slice of onion. Drizzle those spots with olive oil and syrup, then season. Lay two small fish on top of each prepared area and layer them with a slice of onion. Nestle a few dark olives inside and beside the onions, then season with a additional olive oil, sweetener, seasoning and pepper.

Activate two neighboring burners to a medium heat, put the tray on top of the elements and let the onions to simmer without moving for a short time.

Meanwhile, on a dusted counter, spread the dough and trim it into four rectangles big enough to top each piece of onion. Carefully place one pastry rectangle on top of each slice of onion, seal along the sides with the back of a tool, then bake for twenty minutes, until the pastry is crispy. Lay a plate on top of the baking sheet, then flip to invert the tarts on to the surface. Gently peel away the lining and serve.