🔗 Share this article Repurposing Dough Scraps into a Tasty Caramelized Onion Tart – Quick Recipe The following method provides a fast take on the French onion tart, converting a handful of dough trimmings into a spontaneous treat. Keep and collect any scraps into a round mass and roll out again as and when required. Pastry freezes beautifully in the freezer compartment, and by omitting two time-consuming processes in the standard preparation – creating the dough and caramelising the onions – this dish assembles about an hour faster. Alternatively, the onions are cooked flipped, softening and caramelizing under a blanket of pastry with small fish and brined olives for a quick, fun twist on a iconic French recipe. In case you have not as much pastry, you can always halve the recipe. Quick Flipped Pissaladière Tarts The current popularity of inverted pastries, which spread quickly on TikTok and photo-sharing apps a few years back, may have originated with a tasty and simple fruit and honey pastry or an inspirational onion tart that even resulted in a entire publication on upside-down cooking. Additionally, I have been having a lot of fun with inverted baking recently, from an extra-long leek tart to these quick mini French tarts. It’s a simple, creative approach to make something that appears extra-special. Makes 4 personal pastries 1 red onion 2 tbsp olive oil 1 tbsp honey Kosher salt and peppercorns 8 small fillets (or 4, for a milder flavor) Pitted black olives, to taste 120g dough – flaky or buttery is suitable as well Heat the appliance to 410F/210C. Peel and trim the onion, then chop into four thick, round slices. Prepare a heat-resistant oven sheet with baking paper, then visualize where you will position each slice of onion. Drizzle those locations with cooking oil and sweetener, then add salt and pepper. Place two anchovies on top of each seasoned area and layer them with a round of onion. Tuck a few dark olives inside and beside the onions, then add with a extra olive oil, sweetener, seasoning and black pepper. Turn on two side-by-side hob rings to a moderate temperature, set the pan on top of the burners and let the onions to simmer undisturbed for five minutes. In the meantime, on a sprinkled with flour counter, spread the dough and cut it into four squares just large enough to top each round of onion. Carefully put one pastry square on top of each slice of onion, flatten on the perimeter with the reverse of a tool, then heat for 20 minutes, until the crust is crispy. Place a board on top of the baking sheet, then turn over to flip the tarts on to the surface. Carefully peel away the lining and enjoy.