🔗 Share this article Repurposing Dough Leftovers into a Flavorful Caramelised Onion Tart – Simple Recipe This particular method offers a quick interpretation on pissaladière, turning some leftover of leftover pastry into a impromptu snack. Store and gather any leftovers into a lump and use again as and when required. Dough stores nicely in the freezer compartment, and by skipping two laborious procedures in the traditional recipe – preparing the dough and caramelizing the onions – this dish is ready about an hour faster. In its place, the onions are heated upside down, softening and caramelising below a covering of pastry with anchovies and black olives for a fast, playful variation on a traditional French dish. In case you have less pastry, you can always halve the method. Quick Upside-Down Pissaladière Tarts The recent popularity of flipped tarts, which went viral on video platforms and social networks a couple of years ago, may have originated with a delicious and simple sweet pastry creation or an creative onion tart that even resulted in a whole book on upside-down cooking. I’ve also been enjoying myself with flipped preparations lately, from an elongated savory tart to these quick small onion tarts. It’s a easy, creative approach to make something that feels extra-special. Yields 4 personal pastries 1 purple onion 2 tbsp vegetable oil 1 tbsp maple syrup Kosher salt and peppercorns 8 small fillets (or 4, for a subtler taste profile) Brined olives, to taste 120g dough – puff or buttery can be used also Heat the oven to 210C (190C fan)/410F/gas 6½. Peel and trim the onion, then cut into four thick, circular pieces. Cover a heat-resistant oven sheet with baking paper, then visualize where you will place each slice of onion. Sprinkle those areas with olive oil and sweetener, then add salt and pepper. Lay two small fish on top of each prepared patch and top them with a round of onion. Nestle a few black olives inside and beside the onions, then sprinkle with a extra fat, nectar, seasoning and spice. Activate two neighboring stovetop elements to a warm setting, set the sheet on top of the burners and let the onions to heat without moving for a short time. In the meantime, on a lightly floured counter, flatten the sheets and slice it into four squares just large enough to enclose each piece of onion. Carefully put one pastry square on top of each round of onion, seal on the perimeter with the back of a tool, then bake for a short while, until the crust is crispy. Lay a board on top of the pastry tray, then invert to turn the tarts on to the surface. Gently peel away the lining and enjoy.