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This particular recipe offers a speedy interpretation on the French onion tart, turning a handful of pastry scraps into a impromptu snack. Save and combine any scraps into a round mass and roll out again as the need arises. Dough stores nicely in the freezer compartment, and by avoiding two lengthy procedures in the classic method – creating the dough and caramelising the onions – this dish comes together much more quickly. Instead, the onions are cooked upside down, steaming and browning beneath a blanket of dough with small fish and dark olives for a fast, enjoyable take on a iconic French recipe. Should you have less pastry, you can always cut down the method.

Fast Upside-Down Pissaladière Tarts

The present popularity of inverted pastries, which went viral on TikTok and photo-sharing apps a recently, may have started with a tasty and easy fruit and honey pastry or an creative pastry dish that even resulted in a whole book on upside-down cooking. I’ve also been enjoying myself with inverted baking recently, from an elongated savory tart to these speedy mini French tarts. It’s a simple, playful way to make something that feels particularly unique.

Yields 4 individual tarts

• 1 purple onion
• 2 tbsp vegetable oil
• 1 tbsp honey
• Salt and peppercorns
• 8 anchovies (or 4, for a milder taste)
• Brined olives, to taste
• 120g dough – puff or shortcrust can be used too

Warm up the stove to 410F/210C. Remove the skin and clean the onion, then slice into four thick, cross-sections. Prepare a stovetop-safe oven sheet with non-stick paper, then imagine where you will put each piece of onion. Pour those areas with oil and honey, then add salt and pepper. Put two fillets on top of each prepared patch and layer them with a piece of onion. Arrange a few dark olives among the onions, then add with a extra oil, sweetener, salt flakes and black pepper.

Activate two neighboring burners to a medium heat, place the tray on top of the elements and let the onions to heat untouched for 5 minutes.

Meanwhile, on a sprinkled with flour counter, roll out the dough and cut it into four pieces big enough to enclose each piece of onion. Precisely lay one pastry square on top of each piece of onion, seal along the sides with the reverse of a tool, then heat for 20 minutes, until the dough is golden brown. Set a serving platter on top of the pastry tray, then flip to flip the tarts on to the plate. Carefully remove the lining and serve.