🔗 Share this article Repurposing Dough Leftovers into a Delicious Caramelized Onion Tart – Simple Guide This recipe provides a quick interpretation on the French onion tart, turning a handful of pastry scraps into a quick snack. Store and collect any leftovers into a lump and roll out again as and when required. Pastry stores nicely in the icebox, and by avoiding two laborious processes in the classic method – preparing the dough and cooking slowly the onions – this version comes together in nearly half the time. Instead, the onions are prepared flipped, cooking and browning under a covering of pastry with salted fish and brined olives for a fast, fun take on a traditional French dish. In case you have less pastry, you can always cut down the method. Fast Upside-Down Pissaladière Tarts The present wave of inverted pastries, which went viral on video platforms and Instagram a few years back, may have started with a tasty and simple sweet pastry creation or an inspirational pastry dish that even led to a entire publication on upside-down cooking. Personally, I’ve been having a lot of fun with flipped preparations lately, from an extra-long leek tart to these speedy mini French tarts. It’s a easy, playful way to prepare something that appears particularly unique. Produces 4 individual tarts 1 sweet onion 2 tbsp olive oil 1 tbsp agave nectar Sea salt and freshly ground pepper 8 salted fish (or 4, for a milder taste profile) Brined olives, to taste 120g pastry sheets – flaky or shortcrust is suitable too Preheat the stove to 210C (190C fan)/410F/gas 6½. Remove the skin and prepare the onion, then slice into four large, cross-sections. Cover a heat-resistant cookie sheet with non-stick paper, then plan where you will put each round of onion. Sprinkle those locations with cooking oil and syrup, then season. Lay two fillets on top of each flavored patch and layer them with a round of onion. Arrange a few black olives among the onions, then season with a extra oil, sweetener, seasoning and spice. Switch on two neighboring stovetop elements to a medium heat, place the pan on top of the elements and let the onions to simmer untouched for a short time. Meanwhile, on a lightly floured board, flatten the dough and trim it into four pieces just large enough to top each round of onion. Gently lay one dough piece on top of each round of onion, press down on the perimeter with the back of a utensil, then cook for twenty minutes, until the pastry is golden brown. Set a serving platter on top of the baking sheet, then flip to invert the tarts on to the board. Gently remove the paper and enjoy.