Transforming Dough Scraps into a Tasty Caramelized Onion Tart – Easy Method

This particular method offers a speedy interpretation on pissaladière, converting some leftover of dough trimmings into a impromptu treat. Save and collect any trimmings into a ball and roll out again whenever needed. Pastry keeps well in the freezer compartment, and by omitting two time-consuming processes in the standard recipe – preparing the dough and caramelizing the onions – this recipe assembles about an hour faster. In its place, the onions are heated inverted, steaming and caramelising below a covering of dough with anchovies and dark olives for a fast, playful take on a French classic. And if you have less pastry, you can always reduce the recipe.

Speedy Upside-Down Pissaladière Tarts

The current popularity of upside-down tarts, which went viral on TikTok and Instagram a couple of years ago, may have begun with an appetizing and easy fruit and honey pastry or an motivational savory tart that even resulted in a whole book on flipped dishes. Personally, I’ve been experimenting with flipped preparations these days, from an extra-long leek tart to these fast pissaladière tartlets. It’s a straightforward, fun method to make something that feels especially impressive.

Makes 4 individual tarts

• 1 sweet onion
• 2 tbsp extra virgin oil
• 1 tbsp agave nectar
• Sea salt and peppercorns
• 8 salted fish (or 4, for a subtler flavor)
• Dark pitted olives, to taste
• 120g pastry sheets – flaky or firm works also

Warm up the appliance to a hot oven. Remove the skin and trim the onion, then chop into four sizable, circular pieces. Cover a hob-appropriate baking tray with baking paper, then visualize where you will place each piece of onion. Drizzle those locations with cooking oil and sweetener, then flavor. Put two small fish on top of each prepared spot and top them with a slice of onion. Arrange a few black olives inside and beside the onions, then season with a extra olive oil, honey, salt flakes and black pepper.

Turn on two side-by-side stovetop elements to a medium heat, put the pan on top of the rings and allow the onions to simmer undisturbed for five minutes.

Meanwhile, on a lightly floured board, flatten the sheets and cut it into four pieces sufficiently sized to top each slice of onion. Carefully place one pastry rectangle on top of each slice of onion, seal on the perimeter with the reverse of a fork, then heat for 20 minutes, until the pastry is browned. Set a board on top of the hot pan, then turn over to flip the tarts on to the plate. Carefully lift off the paper and serve.