🔗 Share this article Upcycling Pastry Scraps into a Delicious Caramelized Onion Tart – Quick Guide This particular recipe presents a quick version on pissaladière, turning a handful of dough trimmings into a spontaneous snack. Save and combine any leftovers into a lump and re-roll as the need arises. Dough keeps well in the icebox, and by omitting two time-consuming procedures in the traditional preparation – making the pastry and caramelising the onions – this recipe comes together about an hour faster. In its place, the onions are prepared inverted, steaming and caramelising beneath a layer of pastry with anchovies and black olives for a speedy, enjoyable variation on a traditional French dish. Should you have not as much pastry, you can always reduce the ingredients. Fast Inverted Pissaladière Tarts The current trend of flipped tarts, which spread quickly on social media and social networks a recently, may have originated with a tasty and straightforward peach and honey puff pastry or an inspirational onion tart that even resulted in a whole book on inverted recipes. I’ve also been experimenting with flipped preparations these days, from an elongated savory tart to these fast pissaladière tartlets. It’s a straightforward, creative way to create something that feels especially impressive. Yields 4 single servings 1 sweet onion 2 tbsp extra virgin oil 1 tbsp maple syrup Kosher salt and freshly ground pepper 8 anchovies (or 4, for a milder flavor) Brined olives, to taste 120g pastry – puff or buttery can be used also Preheat the stove to 410F/210C. Peel and clean the onion, then slice into four large, round slices. Line a heat-resistant cookie sheet with baking paper, then imagine where you will position each slice of onion. Pour those areas with olive oil and sweetener, then flavor. Place two anchovies on top of each flavored patch and top them with a piece of onion. Tuck a few dark olives in and around the onions, then sprinkle with a additional oil, sweetener, salt flakes and black pepper. Switch on two adjacent stovetop elements to a medium heat, put the sheet on top of the rings and allow the onions to simmer untouched for 5 minutes. Meanwhile, on a lightly floured counter, spread the sheets and slice it into four pieces sufficiently sized to top each slice of onion. Gently lay one pastry rectangle on top of each piece of onion, press down around the edges with the back of a tool, then bake for 20 minutes, until the pastry is golden brown. Set a plate on top of the pastry tray, then invert to invert the tarts on to the plate. Gently remove the lining and enjoy.