Upcycling Dough Scraps into a Tasty Caramelised Onion Tart – Simple Guide

The following recipe provides a speedy take on the French onion tart, transforming some leftover of pastry scraps into a quick delicacy. Store and gather any trimmings into a round mass and roll out again as and when required. Dough freezes beautifully in the freezer, and by omitting two time-consuming processes in the classic recipe – preparing the dough and caramelizing the onions – this version is ready in nearly half the time. Alternatively, the onions are heated upside down, cooking and caramelizing under a covering of pastry with small fish and dark olives for a quick, enjoyable variation on a iconic French recipe. Should you have not as much pastry, you can always reduce the method.

Quick Inverted Pissaladière Tarts

The recent wave of inverted pastries, which went viral on TikTok and photo-sharing apps a recently, may have originated with a delicious and straightforward fruit and honey pastry or an motivational savory tart that even resulted in a entire publication on inverted recipes. I’ve also been experimenting with cooking upside down recently, from an extra-long leek tart to these quick mini French tarts. It’s a easy, playful way to prepare something that seems particularly unique.

Produces 4 single servings

• 1 red onion
• 2 tbsp olive oil
• 1 tbsp honey
• Sea salt and peppercorns
• 8 anchovies (or 4, for a less intense taste)
• Brined olives, to taste
• 120g pastry – light or buttery works as well

Heat the appliance to a hot oven. Strip and clean the onion, then cut into four large, cross-sections. Line a hob-appropriate cookie sheet with baking paper, then visualize where you will position each piece of onion. Pour those areas with cooking oil and sweetener, then add salt and pepper. Lay two small fish on top of each seasoned patch and layer them with a slice of onion. Tuck a few black olives in and around the onions, then add with a extra fat, honey, salt and black pepper.

Activate two neighboring hob rings to a moderate temperature, put the tray on top of the elements and let the onions to cook undisturbed for a short time.

In the meantime, on a sprinkled with flour board, spread the dough and slice it into four rectangles just large enough to enclose each round of onion. Gently lay one dough piece on top of each slice of onion, seal along the sides with the back of a utensil, then cook for twenty minutes, until the dough is crispy. Place a board on top of the baking sheet, then flip to invert the tarts on to the surface. Carefully peel away the paper and serve.