🔗 Share this article Transforming Pastry Scraps into a Tasty Caramelized Onion Tart – Quick Recipe The following technique presents a fast take on the French onion tart, converting a small amount of pastry scraps into a quick snack. Store and gather any trimmings into a round mass and re-roll whenever needed. Dough keeps well in the freezer, and by omitting two lengthy procedures in the standard method – preparing the dough and caramelizing the onions – this dish is ready much more quickly. Instead, the onions are prepared inverted, softening and caramelizing below a blanket of dough with salted fish and black olives for a quick, enjoyable take on a traditional French dish. And if you have less pastry, you can always cut down the ingredients. Quick Flipped Pissaladière Tarts The present trend of flipped tarts, which went viral on video platforms and photo-sharing apps a few years back, may have started with an appetizing and simple peach and honey puff pastry or an inspirational pastry dish that even resulted in a entire publication on upside-down cooking. Personally, I’ve been having a lot of fun with inverted baking these days, from an extra-long leek tart to these fast small onion tarts. It’s a easy, playful method to create something that seems extra-special. Produces 4 individual tarts 1 red onion 2 tbsp olive oil 1 tbsp agave nectar Salt and black pepper 8 salted fish (or 4, for a less intense flavor) Dark pitted olives, to taste 120g dough – light or firm is suitable too Preheat the oven to 410F/210C. Remove the skin and trim the onion, then chop into four thick, circular pieces. Line a stovetop-safe oven sheet with non-stick paper, then plan where you will place each piece of onion. Drizzle those areas with cooking oil and honey, then season. Put two small fish on top of each prepared spot and top them with a piece of onion. Arrange a few black olives among the onions, then sprinkle with a extra oil, sweetener, salt flakes and spice. Turn on two side-by-side burners to a moderate temperature, place the tray on top of the elements and allow the onions to simmer untouched for a short time. Meanwhile, on a dusted surface, roll out the dough and slice it into four pieces big enough to cover each round of onion. Gently put one pastry square on top of each piece of onion, press down along the sides with the flat side of a tool, then cook for twenty minutes, until the pastry is browned. Lay a plate on top of the baking sheet, then turn over to flip the tarts on to the board. Carefully lift off the parchment and present.