🔗 Share this article Transforming Dough Leftovers into a Flavorful Caramelized Onion Tart – Simple Recipe This technique offers a fast take on the French onion tart, transforming a handful of leftover pastry into a quick treat. Save and gather any scraps into a round mass and use again whenever needed. Dough freezes beautifully in the icebox, and by skipping two laborious procedures in the standard recipe – making the pastry and cooking slowly the onions – this dish assembles much more quickly. Instead, the onions are prepared upside down, steaming and caramelizing below a covering of pastry with anchovies and brined olives for a fast, playful variation on a French classic. And if you have a smaller amount of dough, you can always halve the method. Speedy Flipped Pissaladière Tarts The current wave of upside-down tarts, which became popular on social media and social networks a couple of years ago, may have begun with an appetizing and simple fruit and honey pastry or an creative pastry dish that even inspired a complete guide on upside-down cooking. I’ve also been enjoying myself with cooking upside down recently, from an elongated savory tart to these speedy mini French tarts. It’s a straightforward, fun way to make something that appears particularly unique. Yields 4 personal pastries 1 red onion 2 tbsp olive oil 1 tbsp maple syrup Salt and freshly ground pepper 8 salted fish (or 4, for a less intense taste profile) Pitted black olives, to taste 120g pastry – light or firm works as well Heat the stove to 410F/210C. Peel and prepare the onion, then cut into four large, round slices. Cover a heat-resistant cookie sheet with parchment, then plan where you will place each slice of onion. Pour those spots with cooking oil and sweetener, then season. Put two anchovies on top of each seasoned area and top them with a slice of onion. Arrange a few olives among the onions, then season with a extra oil, honey, salt and black pepper. Activate two adjacent burners to a medium heat, place the tray on top of the rings and allow the onions to cook untouched for a short time. In the meantime, on a sprinkled with flour surface, flatten the sheets and trim it into four pieces big enough to top each round of onion. Gently place one pastry rectangle on top of each round of onion, seal on the perimeter with the flat side of a fork, then bake for a short while, until the crust is browned. Lay a board on top of the baking sheet, then invert to flip the tarts on to the board. Carefully peel away the parchment and present.