How to turn pastry scraps into a quick and tasty caramelised onion tart recipe | Waste not

"This is my quick version of pissaladiere, and it transforms a small amount of leftover pastry scraps into a spontaneous treat. Keep and combine any trimmings into a ball and re-roll as and when required. Pastry keeps well in the freezer, and by skipping two time-consuming steps in the traditional recipe that is, making the pastry and caramelising the onions this one comes together about an hour faster."

"The current wave of upside-down tarts, which went viral on TikTok and Instagram a couple of years ago, may have begun with Lily Ghodrati's delicious and simple peach and honey puff pastry or Dominic Franks' inspirational onion tart, which even led to a whole book on upside-down cooking. I've also been having a lot of fun cooking upside down lately, from my extra-long leek tart to these speedy pissaladiere tartlets."

"Heat the oven to 210C (190C fan)/410F/gas 6. Peel and trim the onion, then cut into four thick, round slices (cross-sections of onion). Line a hob-appropriate oven sheet with baking paper, then imagine where you will put each piece of onion. Drizzle those areas with olive oil and honey, then season. Lay two anchovies on top of each seasoned patch and cover them with a piece of onion."

Quick upside-down pissaladiere transforms leftover pastry scraps into individual tarts by steaming and caramelizing onion beneath a pastry blanket with anchovies and black olives. Pastry trimmings can be combined into a ball, re-rolled as needed, and stored in the freezer. The recipe skips making pastry from scratch and lengthy onion caramelization, saving roughly an hour. The method uses thick onion rounds placed on an ovenproof tray, seasoned with olive oil and honey, topped with anchovies and olives, then cooked briefly on the hob before being covered with pastry and baked. The recipe yields four individual tarts and can be halved.

Read at www.theguardian.com