Upcycling Pastry Leftovers into a Delicious Caramelised Onion Tart – Easy Method

The following method provides a speedy take on the French onion tart, transforming a handful of leftover pastry into a spontaneous snack. Save and combine any trimmings into a round mass and use again as the need arises. Dough freezes beautifully in the freezer, and by avoiding two laborious steps in the standard preparation – preparing the dough and caramelizing the onions – this dish comes together in nearly half the time. Instead, the onions are heated inverted, cooking and caramelizing below a covering of pastry with anchovies and brined olives for a fast, enjoyable take on a French classic. And if you have a smaller amount of dough, you can always reduce the ingredients.

Speedy Inverted Pissaladière Tarts

The current trend of inverted pastries, which spread quickly on social media and social networks a couple of years ago, may have begun with a delicious and simple fruit and honey pastry or an creative onion tart that even led to a entire publication on inverted recipes. Personally, I’ve been enjoying myself with cooking upside down lately, from an extra-long leek tart to these speedy small onion tarts. It’s a easy, creative method to make something that appears extra-special.

Yields 4 single servings

• 1 purple onion
• 2 tbsp olive oil
• 1 tbsp agave nectar
• Salt and black pepper
• 8 salted fish (or 4, for a milder taste)
• Dark pitted olives, to taste
• 120g dough – flaky or buttery works also

Heat the stove to 410F/210C. Strip and clean the onion, then slice into four large, circular pieces. Cover a hob-appropriate cookie sheet with baking paper, then imagine where you will position each piece of onion. Pour those spots with olive oil and sweetener, then flavor. Lay two anchovies on top of each prepared area and layer them with a slice of onion. Nestle a few black olives among the onions, then season with a additional olive oil, sweetener, salt and black pepper.

Turn on two neighboring burners to a medium heat, put the sheet on top of the rings and leave the onions to simmer without moving for 5 minutes.

In the meantime, on a lightly floured surface, spread the sheets and cut it into four squares big enough to top each slice of onion. Carefully place one pastry square 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 browned. Lay a plate on top of the baking sheet, then invert to invert the tarts on to the plate. Gently remove the lining and present.