🔗 Share this article

The following method provides a quick interpretation on the French onion tart, turning some leftover of pastry scraps into a quick treat. Keep and combine any leftovers into a lump and roll out again as the need arises. Pastry keeps well in the freezer, and by avoiding two lengthy procedures in the classic preparation – preparing the pastry and caramelizing the onions – this dish comes together much more quickly. Instead, the onions are heated upside down, steaming and caramelizing beneath a layer of pastry with salted fish and black olives for a quick, playful twist on a traditional French dish. In case you have less pastry, you can always halve the ingredients.

Quick Inverted Pissaladière Tarts

The current wave of inverted pastries, which spread quickly on social media and social networks a recently, may have begun with an appetizing and straightforward fruit and honey pastry or an motivational pastry dish that even led to a complete guide on inverted recipes. Additionally, I have been enjoying myself with cooking upside down recently, from an elongated savory tart to these speedy mini French tarts. It’s a simple, playful method to make something that appears particularly unique.

Produces 4 personal pastries

• 1 red onion
• 2 tbsp olive oil
• 1 tbsp maple syrup
• Salt and black pepper
• 8 salted fish (or 4, for a milder taste profile)
• Brined olives, to taste
• 120g dough – puff or buttery can be used too

Heat the stove to 210C (190C fan)/410F/gas 6½. Strip and prepare the onion, then slice into four sizable, circular pieces. Prepare a hob-appropriate baking tray with baking paper, then plan where you will place each round of onion. Sprinkle those spots with olive oil and sweetener, then flavor. Put two anchovies on top of each prepared spot and cover them with a round of onion. Tuck a few olives inside and beside the onions, then add with a little more fat, sweetener, salt flakes and spice.

Activate two adjacent hob rings to a moderate temperature, put the tray on top of the elements and leave the onions to simmer without moving for 5 minutes.

In the meantime, on a lightly floured surface, flatten the sheets and trim it into four pieces sufficiently sized to top each piece of onion. Precisely put one pastry square on top of each piece of onion, seal along the sides with the back of a fork, then bake for 20 minutes, until the dough is golden brown. Place a board on top of the hot pan, then flip to turn the tarts on to the surface. Carefully peel away the lining and enjoy.