🔗 Share this article Transforming Dough Scraps into a Flavorful Caramelised Onion Tart – Simple Guide This particular method provides a fast take on pissaladière, transforming a small amount of dough trimmings into a spontaneous snack. Keep and gather any trimmings into a lump and roll out again whenever needed. Pastry stores nicely in the icebox, and by avoiding two laborious procedures in the standard method – making the pastry and cooking slowly the onions – this version assembles in nearly half the time. Alternatively, the onions are heated inverted, steaming and caramelizing beneath a layer of dough with small fish and dark olives for a speedy, fun twist on a French classic. In case you have a smaller amount of dough, you can always halve the method. Quick Upside-Down Pissaladière Tarts The current wave of flipped tarts, which went viral on video platforms and social networks a few years back, may have begun with a tasty and easy fruit and honey pastry or an creative savory tart that even resulted in a entire publication on upside-down cooking. Additionally, I have been having a lot of fun with cooking upside down recently, from an lengthy vegetable pastry to these quick mini French tarts. It’s a easy, fun method to create something that appears particularly unique. Produces 4 individual tarts 1 sweet onion 2 tbsp olive oil 1 tbsp honey Kosher salt and freshly ground pepper 8 anchovies (or 4, for a subtler taste) Brined olives, to taste 120g pastry sheets – puff or buttery is suitable also Warm up the stove to 410F/210C. Strip and trim the onion, then chop into four large, cross-sections. Cover a hob-appropriate oven sheet with non-stick paper, then visualize where you will place each piece of onion. Drizzle those spots with olive oil and honey, then add salt and pepper. Put two anchovies on top of each prepared spot and top them with a slice of onion. Nestle a few black olives in and around the onions, then add with a extra fat, honey, seasoning and spice. Activate two adjacent hob rings to a medium heat, set the pan on top of the burners and leave the onions to cook untouched for a short time. At the same time, on a lightly floured board, spread the pastry and slice it into four squares sufficiently sized to top each round of onion. Precisely place one dough piece on top of each slice of onion, flatten around the edges with the reverse of a fork, then bake for a short while, until the dough is crispy. Place a board on top of the baking sheet, then flip to invert the tarts on to the plate. Gently remove the lining and serve.