For a Quick Caramelized Onion Tart, Scramble Up Pastry Scraps
When life gives you leftovers – in this case, small amounts of pastry scraps – don't let them go to waste. A clever twist on traditional French cuisine can breathe new life into these discarded bits. Inspired by the viral upside-down tart trend that's been sweeping social media platforms, this recipe transforms humble scraps into a sweet and savory treat.
Unlike its longer-legged counterparts, which require hours of prep time, this recipe cuts down cooking time in half by skipping two arduous steps: making pastry from scratch and caramelizing onions. Instead, the onions cook upside-down beneath a layer of pastry, accompanied by anchovies and black olives for an added depth of flavor.
This speedy take on pissaladière can be scaled back according to your available pastry – just halve the recipe if you're low on scraps. What results is a delightful fusion of caramelized onions, salty fish, and briny olives all nestled in a buttery puff or shortcrust crust. With each bite, the layers meld together in perfect harmony.
For this version of upside-down tartlets, gather the following ingredients: 1 red onion, 2 tbsp olive oil, 1 tbsp honey, salt and black pepper, 8 anchovies (or 4 for a milder taste), pitted black olives to taste, and 120g pastry. Follow these steps:
* Preheat your oven to 410F/gas 6½/210C.
* Peel and trim the onion, then cut it into four thick slices. Drizzle those areas with olive oil and honey, then season.
* Arrange two anchovies on top of each seasoned patch, followed by a piece of onion, some black olives, and another sprinkle of seasoning.
* Cook undisturbed for five minutes using medium heat on adjacent hob rings.
While the onions are cooking, roll out your pastry into four rectangles just large enough to cover each piece of onion. Carefully lay one rectangle on top, press down around the edges with a fork, then bake until golden brown.
Flip the tarts onto a board and peel away the paper – voilà! A delicious caramelized onion tart born from scraps is now yours to enjoy.
When life gives you leftovers – in this case, small amounts of pastry scraps – don't let them go to waste. A clever twist on traditional French cuisine can breathe new life into these discarded bits. Inspired by the viral upside-down tart trend that's been sweeping social media platforms, this recipe transforms humble scraps into a sweet and savory treat.
Unlike its longer-legged counterparts, which require hours of prep time, this recipe cuts down cooking time in half by skipping two arduous steps: making pastry from scratch and caramelizing onions. Instead, the onions cook upside-down beneath a layer of pastry, accompanied by anchovies and black olives for an added depth of flavor.
This speedy take on pissaladière can be scaled back according to your available pastry – just halve the recipe if you're low on scraps. What results is a delightful fusion of caramelized onions, salty fish, and briny olives all nestled in a buttery puff or shortcrust crust. With each bite, the layers meld together in perfect harmony.
For this version of upside-down tartlets, gather the following ingredients: 1 red onion, 2 tbsp olive oil, 1 tbsp honey, salt and black pepper, 8 anchovies (or 4 for a milder taste), pitted black olives to taste, and 120g pastry. Follow these steps:
* Preheat your oven to 410F/gas 6½/210C.
* Peel and trim the onion, then cut it into four thick slices. Drizzle those areas with olive oil and honey, then season.
* Arrange two anchovies on top of each seasoned patch, followed by a piece of onion, some black olives, and another sprinkle of seasoning.
* Cook undisturbed for five minutes using medium heat on adjacent hob rings.
While the onions are cooking, roll out your pastry into four rectangles just large enough to cover each piece of onion. Carefully lay one rectangle on top, press down around the edges with a fork, then bake until golden brown.
Flip the tarts onto a board and peel away the paper – voilà! A delicious caramelized onion tart born from scraps is now yours to enjoy.
. I mean, who doesn't love a good tart? And the fact that it uses up leftover pastry scraps is just genius 
. I've been there with old pastry and didn't know what to do with it... now I'm all about getting creative! The addition of anchovies and olives sounds a bit weird at first, but I think it's gonna be awesome 
. I'll def try this out ASAP!
it's literally so easy and genius! using leftover pastry scraps sounds like such a waste, but turns out it's a total game-changer 
️ i mean, who needs hours of prep time when you can just make a sweet & savory tart in 20 mins? 
plus the anchovies & olives add this amazing salty depth to the caramelized onions. scale it back if u need 2 but trust me, 1 sheet is perfect 
stats show that upcycling food waste has reduced greenhouse gas emissions by 23% in some countries 
here's a chart to illustrate: 
I made them with anchovies and black olives and they were a hit among my friends 
did you know that food waste accounts for around 30% of global greenhouse gas emissions? 
we need more recipes like this one ASAP 
... think about it, they're encouraging people to use up leftover pastry scraps? That's just a clever way to get us to waste less food, right? But what if it's not that simple? What if the government or big corporations are actually behind this viral recipe, trying to control our culinary choices and feed us stuff we don't need? I mean, have you seen those anchovies? Are they really necessary for a caramelized onion tart? It just seems too convenient. And don't even get me started on the anchovy-to-onion ratio...
. And anchovies in a sweet tart? Mind blown 
. The fact that it's quicker than traditional recipes is a major win too 
. I'm def trying this out ASAP and sharing my own twists with friends 
. Plus, who doesn't love a good briny olives and caramelized onions combo 
and the addition of anchovies and olives takes it to a whole new level 
. just imagine having this as an appetizer or snack at your next dinner party... game changer! 
