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The following technique provides a quick interpretation on pissaladière, transforming some leftover of pastry scraps into a impromptu treat. Store and gather any scraps into a ball and roll out again as and when required. Dough freezes beautifully in the freezer, and by omitting two lengthy processes in the standard method – preparing the dough and caramelising the onions – this dish assembles in nearly half the time. In its place, the onions are heated upside down, softening and caramelising below a covering of pastry with anchovies and black olives for a speedy, enjoyable take on a traditional French dish. In case you have less pastry, you can always cut down the recipe.

Fast Upside-Down Pissaladière Tarts

The current wave of flipped tarts, which spread quickly on social media and photo-sharing apps a recently, may have begun with a delicious and easy fruit and honey pastry or an motivational savory tart that even resulted in a whole book on inverted recipes. Additionally, I have been enjoying myself with flipped preparations lately, from an extra-long leek tart to these quick mini French tarts. It’s a straightforward, fun method to create something that appears extra-special.

Makes 4 personal pastries

• 1 sweet onion
• 2 tbsp vegetable oil
• 1 tbsp agave nectar
• Salt and peppercorns
• 8 anchovies (or 4, for a less intense flavor)
• Brined olives, to taste
• 120g pastry sheets – light or buttery can be used as well

Preheat the oven to 410F/210C. Strip and trim the onion, then slice into four large, circular pieces. Prepare a heat-resistant cookie sheet with baking paper, then plan where you will position each round of onion. Sprinkle those spots with cooking oil and honey, then add salt and pepper. Place two small fish on top of each seasoned spot and layer them with a round of onion. Arrange a few black olives among the onions, then sprinkle with a additional olive oil, nectar, salt flakes and pepper.

Activate two neighboring burners to a warm setting, put the sheet on top of the elements and allow the onions to simmer untouched for a short time.

At the same time, on a sprinkled with flour board, roll out the pastry and cut it into four pieces just large enough to cover each slice of onion. Precisely put one pastry rectangle on top of each round of onion, flatten on the perimeter with the reverse of a fork, then heat for twenty minutes, until the dough is golden brown. Lay a serving platter on top of the pastry tray, then invert to invert the tarts on to the plate. Carefully lift off the parchment and serve.