Upcycling Pastry Scraps into a Flavorful Caramelised Onion Tart – Easy Recipe

This particular technique offers a fast interpretation on the French onion tart, transforming a small amount of leftover pastry into a spontaneous treat. Save and combine any trimmings into a lump and use again as the need arises. Pastry keeps well in the freezer, and by skipping two lengthy procedures in the standard preparation – making the dough and caramelizing the onions – this version comes together about an hour faster. Instead, the onions are heated upside down, softening and caramelizing beneath a layer of dough with anchovies and dark olives for a quick, enjoyable variation on a French classic. Should you have less pastry, you can always cut down the method.

Speedy Flipped Pissaladière Tarts

The recent trend of upside-down tarts, which spread quickly on TikTok and social networks a few years back, may have begun with a delicious and easy sweet pastry creation or an motivational onion tart that even resulted in a whole book on flipped dishes. Personally, I’ve been experimenting with flipped preparations recently, from an elongated savory tart to these quick pissaladière tartlets. It’s a straightforward, fun method to create something that feels extra-special.

Yields 4 single servings

• 1 purple onion
• 2 tbsp extra virgin oil
• 1 tbsp agave nectar
• Salt and freshly ground pepper
• 8 anchovies (or 4, for a milder flavor)
• Pitted black olives, to taste
• 120g dough – light or shortcrust can be used also

Preheat the stove to 210C (190C fan)/410F/gas 6½. Peel and trim the onion, then chop into four sizable, circular pieces. Line a hob-appropriate baking tray with baking paper, then imagine where you will put each slice of onion. Pour those areas with cooking oil and syrup, then flavor. Lay two anchovies on top of each flavored patch and layer them with a round of onion. Arrange a few dark olives inside and beside the onions, then add with a little more oil, nectar, salt and black pepper.

Switch on two adjacent burners to a warm setting, set the tray on top of the burners and allow the onions to cook without moving for five minutes.

At the same time, on a sprinkled with flour surface, spread the dough and trim it into four squares big enough to top each slice of onion. Gently place one pastry rectangle on top of each slice of onion, press down around the edges with the back of a fork, then bake for 20 minutes, until the pastry is browned. Place a serving platter on top of the hot pan, then turn over to turn the tarts on to the board. Slowly peel away the lining and enjoy.