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This particular method provides a quick version on pissaladière, converting a handful of dough trimmings into a quick delicacy. Keep and gather any scraps into a ball and re-roll as and when required. Pastry keeps well in the freezer, and by avoiding two laborious procedures in the traditional preparation – making the dough and caramelising the onions – this recipe is ready about an hour faster. In its place, the onions are prepared inverted, softening and caramelizing beneath a layer of pastry with anchovies and brined olives for a speedy, fun twist on a French classic. And if you have not as much pastry, you can always reduce the recipe.

Quick Flipped Pissaladière Tarts

The recent trend of inverted pastries, which spread quickly on social media and social networks a few years back, may have started with a delicious and straightforward sweet pastry creation or an creative pastry dish that even led to a entire publication on upside-down cooking. Additionally, I have been enjoying myself with inverted baking recently, from an elongated savory tart to these speedy small onion tarts. It’s a straightforward, fun method to create something that feels especially impressive.

Makes 4 personal pastries

• 1 purple onion
• 2 tbsp vegetable oil
• 1 tbsp honey
• Sea salt and freshly ground pepper
• 8 anchovies (or 4, for a subtler flavor)
• Pitted black olives, to taste
• 120g dough – light or buttery can be used as well

Warm up the appliance to 210C (190C fan)/410F/gas 6½. Strip and clean the onion, then slice into four large, cross-sections. Prepare a stovetop-safe cookie sheet with non-stick paper, then visualize where you will position each slice of onion. Pour those locations with cooking oil and honey, then season. Put two fillets on top of each seasoned patch and cover them with a round of onion. Arrange a few dark olives in and around the onions, then season with a extra olive oil, honey, seasoning and spice.

Turn on two adjacent burners to a warm setting, set the pan on top of the rings and leave the onions to cook untouched for a short time.

At the same time, on a dusted counter, spread the sheets and trim it into four squares big enough to cover each round of onion. Precisely place one pastry rectangle on top of each slice of onion, flatten along the sides with the reverse of a utensil, then heat for 20 minutes, until the crust is browned. Place a plate on top of the hot pan, then flip to turn the tarts on to the plate. Slowly peel away the lining and enjoy.