🔗 Share this article Repurposing Dough Leftovers into a Delicious Caramelized Onion Tart – Easy Guide The following technique provides a speedy version on pissaladière, transforming a small amount of pastry scraps into a spontaneous treat. Keep and gather any leftovers into a ball and re-roll as the need arises. Dough stores nicely in the freezer, and by skipping two lengthy processes in the classic preparation – making the dough and caramelizing the onions – this version is ready in nearly half the time. Alternatively, the onions are prepared inverted, softening and caramelising beneath a blanket of dough with anchovies and dark olives for a speedy, enjoyable twist on a French classic. Should you have a smaller amount of dough, you can always cut down the method. Fast Upside-Down Pissaladière Tarts The current trend of upside-down tarts, which went viral on social media and photo-sharing apps a recently, may have begun with an appetizing and straightforward peach and honey puff pastry or an motivational pastry dish that even inspired a whole book on flipped dishes. Additionally, I have been enjoying myself with cooking upside down recently, from an elongated savory tart to these fast small onion tarts. It’s a straightforward, creative approach to make something that seems extra-special. Makes 4 personal pastries 1 purple onion 2 tbsp extra virgin oil 1 tbsp honey Sea salt and black pepper 8 salted fish (or 4, for a less intense flavor) Dark pitted olives, to taste 120g pastry sheets – puff or firm is suitable as well Warm up the stove to 210C (190C fan)/410F/gas 6½. Strip and prepare the onion, then slice into four sizable, round slices. Cover a hob-appropriate cookie sheet with parchment, then visualize where you will place each slice of onion. Sprinkle those locations with oil and sweetener, then flavor. Put two anchovies on top of each seasoned spot and cover them with a round of onion. Tuck a few olives inside and beside the onions, then season with a extra olive oil, sweetener, seasoning and pepper. Activate two adjacent burners to a warm setting, set the tray on top of the rings and leave the onions to cook without moving for 5 minutes. At the same time, on a lightly floured counter, flatten the pastry and slice it into four pieces big enough to cover each slice of onion. Precisely lay one dough piece on top of each round of onion, flatten on the perimeter with the flat side of a utensil, then bake for a short while, until the pastry is golden brown. Lay a plate on top of the pastry tray, then turn over to flip the tarts on to the board. Gently remove the parchment and enjoy.