🔗 Share this article Repurposing Pastry Leftovers into a Delicious Caramelized Onion Tart – Simple Method This recipe provides a speedy version on pissaladière, converting some leftover of leftover pastry into a spontaneous treat. Store and combine any leftovers into a lump and use again whenever needed. Dough stores nicely in the freezer, and by omitting two time-consuming procedures in the traditional preparation – making the pastry and caramelizing the onions – this recipe comes together about an hour faster. In its place, the onions are heated flipped, cooking and caramelizing under a covering of dough with small fish and brined olives for a quick, playful take on a iconic French recipe. In case you have not as much pastry, you can always cut down the method. Quick Inverted Pissaladière Tarts The current popularity of upside-down tarts, which went viral on social media and social networks a recently, may have begun with an appetizing and simple sweet pastry creation or an creative savory tart that even led to a entire publication on upside-down cooking. Personally, I’ve been having a lot of fun with cooking upside down recently, from an extra-long leek tart to these speedy mini French tarts. It’s a straightforward, creative way to prepare something that seems particularly unique. Makes 4 personal pastries 1 red onion 2 tbsp extra virgin oil 1 tbsp maple syrup Kosher salt and black pepper 8 small fillets (or 4, for a less intense taste) Brined olives, to taste 120g pastry – flaky or buttery can be used also Preheat the stove to a hot oven. Peel and trim the onion, then chop into four thick, cross-sections. Line a stovetop-safe cookie sheet with baking paper, then plan where you will put each slice of onion. Pour those spots with olive oil and honey, then season. Lay two fillets on top of each flavored area and layer them with a piece of onion. Nestle a few black olives among the onions, then add with a extra fat, nectar, salt flakes and spice. Switch on two adjacent stovetop elements to a medium heat, set the sheet on top of the rings and allow the onions to cook without moving for 5 minutes. At the same time, on a sprinkled with flour counter, spread the sheets and cut it into four rectangles big enough to top each piece of onion. Precisely place one pastry rectangle on top of each slice of onion, flatten on the perimeter with the reverse of a fork, then bake for a short while, until the dough is browned. Place a board on top of the hot pan, then flip to flip the tarts on to the surface. Slowly lift off the lining and present.