🔗 Share this article Repurposing Dough Scraps into a Delicious Caramelized Onion Tart – Easy Guide This particular recipe offers a speedy version on pissaladière, transforming some leftover of pastry scraps into a spontaneous treat. Store and gather any leftovers into a ball and use again whenever needed. Pastry stores nicely in the icebox, and by omitting two time-consuming procedures in the classic preparation – preparing the pastry and caramelising the onions – this dish assembles in nearly half the time. In its place, the onions are heated upside down, softening and browning beneath a blanket of dough with salted fish and black olives for a speedy, enjoyable take on a traditional French dish. And if you have not as much pastry, you can always reduce the ingredients. Quick Inverted Pissaladière Tarts The current popularity of inverted pastries, which spread quickly on TikTok and photo-sharing apps a recently, may have originated with an appetizing and easy fruit and honey pastry or an creative onion tart that even led to a entire publication on flipped dishes. Personally, I’ve been having a lot of fun with inverted baking these days, from an extra-long leek tart to these speedy small onion tarts. It’s a easy, creative approach to prepare something that appears extra-special. Makes 4 single servings 1 sweet onion 2 tbsp vegetable oil 1 tbsp maple syrup Salt and freshly ground pepper 8 salted fish (or 4, for a less intense taste profile) Pitted black olives, to taste 120g dough – light or shortcrust works too Preheat the appliance to a hot oven. Remove the skin and clean the onion, then chop into four large, circular pieces. Prepare a stovetop-safe oven sheet with baking paper, then imagine where you will position each slice of onion. Drizzle those areas with oil and sweetener, then flavor. Put two fillets on top of each prepared area and top them with a round of onion. Arrange a few black olives among the onions, then season with a extra oil, nectar, salt and pepper. Activate two adjacent burners to a warm setting, put the sheet on top of the rings and let the onions to cook without moving for a short time. In the meantime, on a lightly floured counter, spread the pastry and trim it into four rectangles just large enough to top each round of onion. Carefully put one pastry rectangle on top of each slice of onion, flatten along the sides with the back of a tool, then heat for a short while, until the dough is golden brown. Lay a board on top of the baking sheet, then flip to flip the tarts on to the surface. Carefully lift off the parchment and enjoy.