🔗 Share this article Transforming Dough Scraps into a Delicious Caramelized Onion Tart – Easy Method This particular technique provides a fast version on pissaladière, turning a small amount of dough trimmings into a quick delicacy. Store and combine any trimmings into a ball and use again whenever needed. Pastry freezes beautifully in the icebox, and by avoiding two time-consuming processes in the traditional preparation – creating the pastry and cooking slowly the onions – this version is ready much more quickly. Instead, the onions are heated inverted, softening and caramelizing below a layer of pastry with anchovies and black olives for a quick, enjoyable take on a iconic French recipe. And if you have a smaller amount of dough, you can always reduce the method. Quick Upside-Down Pissaladière Tarts The current trend of upside-down tarts, which became popular on video platforms and Instagram a few years back, may have originated with a delicious and easy sweet pastry creation or an inspirational savory tart that even inspired a whole book on upside-down cooking. I’ve also been experimenting with inverted baking these days, from an elongated savory tart to these speedy mini French tarts. It’s a simple, fun method to prepare something that seems extra-special. Makes 4 single servings 1 red onion 2 tbsp vegetable oil 1 tbsp maple syrup Kosher salt and peppercorns 8 salted fish (or 4, for a less intense taste) Brined olives, to taste 120g dough – puff or firm works also Warm up the stove to a hot oven. Remove the skin and prepare the onion, then slice into four sizable, round slices. Cover a hob-appropriate oven sheet with parchment, then imagine where you will put each piece of onion. Pour those areas with cooking oil and sweetener, then season. Lay two fillets on top of each prepared patch and cover them with a slice of onion. Arrange a few black olives among the onions, then sprinkle with a extra fat, nectar, seasoning and pepper. Switch on two side-by-side stovetop elements to a moderate temperature, put the sheet on top of the rings and let the onions to simmer undisturbed for a short time. At the same time, on a sprinkled with flour board, roll out the pastry and cut it into four rectangles just large enough to enclose each slice of onion. Carefully put one pastry square on top of each piece of onion, press down on the perimeter with the reverse of a fork, then bake for 20 minutes, until the crust is crispy. Set a plate on top of the baking sheet, then turn over to invert the tarts on to the plate. Gently remove the lining and serve.