Transforming Pastry Leftovers into a Flavorful Caramelised Onion Tart – Easy Guide

This method offers a fast interpretation on the French onion tart, converting some leftover of leftover pastry into a quick delicacy. Save and gather any scraps into a round mass and re-roll as the need arises. Dough freezes beautifully in the icebox, and by omitting two laborious steps in the traditional method – creating the pastry and caramelising the onions – this recipe comes together in nearly half the time. Alternatively, the onions are heated upside down, softening and browning below a covering of pastry with salted fish and black olives for a speedy, playful variation on a French classic. And if you have not as much pastry, you can always halve the method.

Speedy Inverted Pissaladière Tarts

The present wave of inverted pastries, which went viral on social media and photo-sharing apps a few years back, may have originated with a tasty and simple fruit and honey pastry or an motivational onion tart that even inspired a whole book on inverted recipes. I’ve also been enjoying myself with inverted baking lately, from an lengthy vegetable pastry to these fast small onion tarts. It’s a easy, playful method to prepare something that appears extra-special.

Produces 4 personal pastries

• 1 purple onion
• 2 tbsp vegetable oil
• 1 tbsp maple syrup
• Salt and black pepper
• 8 small fillets (or 4, for a subtler flavor)
• Brined olives, to taste
• 120g dough – light or buttery can be used too

Heat the appliance to 210C (190C fan)/410F/gas 6½. Strip and clean the onion, then chop into four sizable, cross-sections. Cover a heat-resistant baking tray with parchment, then plan where you will position each slice of onion. Drizzle those areas with oil and sweetener, then season. Place two anchovies on top of each flavored patch and cover them with a slice of onion. Arrange a few dark olives among the onions, then sprinkle with a little more fat, nectar, salt and black pepper.

Activate two adjacent burners to a moderate temperature, put the sheet on top of the rings and let the onions to heat untouched for five minutes.

Meanwhile, on a lightly floured board, spread the dough and trim it into four pieces sufficiently sized to enclose each piece of onion. Precisely lay one pastry square on top of each round of onion, press down around the edges with the back of a utensil, then bake for twenty minutes, until the pastry is golden brown. Place a board on top of the pastry tray, then turn over to flip the tarts on to the board. Slowly lift off the lining and serve.