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This particular method offers a speedy take on pissaladière, converting a small amount of dough trimmings into a impromptu snack. Store and combine any scraps into a ball and roll out again whenever needed. Dough freezes beautifully in the freezer, and by avoiding two time-consuming processes in the classic recipe – making the pastry and caramelizing the onions – this recipe is ready much more quickly. Alternatively, the onions are heated inverted, cooking and caramelizing under a layer of dough with anchovies and brined olives for a quick, playful take on a French classic. And if you have less pastry, you can always reduce the ingredients.

Quick Inverted Pissaladière Tarts

The recent trend of flipped tarts, which became popular on TikTok and social networks a couple of years ago, may have originated with an appetizing and easy fruit and honey pastry or an creative savory tart that even resulted in a entire publication on flipped dishes. I’ve also been having a lot of fun with cooking upside down these days, from an extra-long leek tart to these speedy mini French tarts. It’s a straightforward, creative way to create something that feels particularly unique.

Produces 4 personal pastries

• 1 red onion
• 2 tbsp extra virgin oil
• 1 tbsp maple syrup
• Sea salt and black pepper
• 8 salted fish (or 4, for a less intense flavor)
• Brined olives, to taste
• 120g pastry sheets – flaky or buttery is suitable too

Preheat the oven to 210C (190C fan)/410F/gas 6½. Remove the skin and prepare the onion, then chop into four thick, cross-sections. Prepare a hob-appropriate oven sheet with baking paper, then visualize where you will position each slice of onion. Pour those locations with olive oil and sweetener, then flavor. Put two fillets on top of each prepared area and layer them with a piece of onion. Arrange a few black olives among the onions, then sprinkle with a extra oil, honey, salt flakes and black pepper.

Activate two neighboring stovetop elements to a medium heat, set the sheet on top of the elements and allow the onions to simmer untouched for 5 minutes.

At the same time, on a lightly floured counter, roll out the pastry and trim it into four rectangles just large enough to enclose each piece of onion. Carefully put one pastry square on top of each slice of onion, press down along the sides with the reverse of a tool, then heat for 20 minutes, until the dough is browned. Place a board on top of the baking sheet, then turn over to invert the tarts on to the board. Slowly remove the paper and enjoy.