🔗 Share this article Upcycling Pastry Leftovers into a Flavorful Caramelized Onion Tart – Easy Guide This particular recipe offers a quick take on the French onion tart, converting a handful of pastry scraps into a spontaneous treat. Save and combine any scraps into a lump and re-roll whenever needed. Pastry stores nicely in the freezer compartment, and by omitting two time-consuming procedures in the classic method – preparing the pastry and caramelizing the onions – this version comes together in nearly half the time. Instead, the onions are heated flipped, steaming and caramelising under a covering of dough with salted fish and dark olives for a quick, enjoyable variation on a traditional French dish. And if you have less pastry, you can always cut down the ingredients. Fast Inverted Pissaladière Tarts The present popularity of upside-down tarts, which went viral on TikTok and social networks a recently, may have begun with a delicious and straightforward fruit and honey pastry or an creative pastry dish that even inspired a whole book on upside-down cooking. I’ve also been enjoying myself with inverted baking these days, from an extra-long leek tart to these fast small onion tarts. It’s a simple, creative approach to create something that appears extra-special. Yields 4 single servings 1 sweet onion 2 tbsp olive oil 1 tbsp agave nectar Sea salt and peppercorns 8 salted fish (or 4, for a subtler flavor) Pitted black olives, to taste 120g pastry sheets – flaky or buttery works also Warm up the oven to 410F/210C. Remove the skin and clean the onion, then chop into four sizable, round slices. Cover a stovetop-safe cookie sheet with non-stick paper, then imagine where you will position each slice of onion. Pour those locations with cooking oil and sweetener, then add salt and pepper. Put two fillets on top of each seasoned patch and cover them with a round of onion. Arrange a few dark olives inside and beside the onions, then add with a extra olive oil, honey, salt flakes and spice. Activate two adjacent hob rings to a medium heat, put the tray on top of the rings and let the onions to simmer without moving for 5 minutes. Meanwhile, on a sprinkled with flour board, flatten the sheets and cut it into four pieces big enough to top each round of onion. Carefully lay one pastry square on top of each slice of onion, flatten on the perimeter with the back of a fork, then bake for twenty minutes, until the dough is golden brown. Lay a serving platter on top of the baking sheet, then flip to flip the tarts on to the plate. Carefully peel away the parchment and enjoy.