🔗 Share this article Transforming Dough Scraps into a Flavorful Caramelized Onion Tart – Simple Method The following technique provides a quick take on pissaladière, transforming some leftover of pastry scraps into a quick treat. Store and collect any leftovers into a round mass and use again as and when required. Dough stores nicely in the icebox, and by avoiding two lengthy steps in the classic preparation – preparing the pastry and caramelizing the onions – this version comes together about an hour faster. Alternatively, the onions are cooked flipped, steaming and caramelising below a layer of pastry with anchovies and black olives for a quick, fun twist on a traditional French dish. Should you have a smaller amount of dough, you can always reduce the recipe. Fast Flipped Pissaladière Tarts The recent trend of inverted pastries, which went viral on TikTok and social networks a few years back, may have originated with a tasty and simple peach and honey puff pastry or an motivational onion tart that even led to a complete guide on flipped dishes. I’ve also been having a lot of fun with cooking upside down recently, from an extra-long leek tart to these quick mini French tarts. It’s a simple, creative method to create something that appears extra-special. Yields 4 individual tarts 1 purple onion 2 tbsp vegetable oil 1 tbsp honey Kosher salt and peppercorns 8 anchovies (or 4, for a subtler flavor) Pitted black olives, to taste 120g dough – puff or firm can be used too Warm up the appliance to a hot oven. Strip and clean the onion, then cut into four large, round slices. Cover a stovetop-safe cookie sheet with non-stick paper, then plan where you will position each piece of onion. Pour those locations with olive oil and syrup, then add salt and pepper. Lay two anchovies on top of each seasoned patch and layer them with a piece of onion. Arrange a few dark olives in and around the onions, then sprinkle with a extra fat, nectar, salt and black pepper. Turn on two neighboring hob rings to a moderate temperature, set the tray on top of the elements and let the onions to heat undisturbed for 5 minutes. At the same time, on a lightly floured surface, spread the dough and cut it into four pieces just large enough to enclose each round of onion. Precisely place one pastry rectangle on top of each piece of onion, seal on the perimeter with the back of a tool, then cook for 20 minutes, until the pastry is browned. Set a plate on top of the hot pan, then turn over to flip the tarts on to the plate. Carefully remove the paper and present.