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This recipe offers a speedy interpretation on pissaladière, transforming a small amount of dough trimmings into a impromptu snack. Keep and collect any trimmings into a round mass and roll out again as and when required. Pastry stores nicely in the icebox, and by avoiding two lengthy processes in the classic preparation – making the dough and cooking slowly the onions – this dish assembles much more quickly. In its place, the onions are cooked upside down, steaming and caramelising below a covering of pastry with small fish and brined olives for a speedy, playful variation on a iconic French recipe. Should you have not as much pastry, you can always cut down the recipe.

Speedy Flipped Pissaladière Tarts

The recent wave of inverted pastries, which spread quickly on video platforms and photo-sharing apps a recently, may have begun with a tasty and easy peach and honey puff pastry or an motivational onion tart that even inspired a complete guide on flipped dishes. Additionally, I have been experimenting with flipped preparations lately, from an elongated savory tart to these speedy mini French tarts. It’s a straightforward, fun approach to create something that seems particularly unique.

Makes 4 individual tarts

• 1 red onion
• 2 tbsp vegetable oil
• 1 tbsp agave nectar
• Sea salt and black pepper
• 8 small fillets (or 4, for a subtler taste)
• Dark pitted olives, to taste
• 120g pastry – flaky or firm can be used as well

Heat the appliance to 410F/210C. Peel and clean the onion, then slice into four thick, circular pieces. Prepare a hob-appropriate cookie sheet with non-stick paper, then visualize where you will put each round of onion. Pour those locations with olive oil and syrup, then add salt and pepper. Lay two anchovies on top of each prepared spot and layer them with a round of onion. Arrange a few black olives inside and beside the onions, then add with a extra olive oil, sweetener, seasoning and spice.

Turn on two adjacent stovetop elements to a medium heat, place the tray on top of the burners and leave the onions to cook undisturbed for 5 minutes.

Meanwhile, on a lightly floured surface, spread the dough and cut it into four rectangles just large enough to top each slice of onion. Precisely lay one pastry rectangle on top of each slice of onion, press down on the perimeter with the flat side of a utensil, then heat for twenty minutes, until the dough is golden brown. Set a serving platter on top of the hot pan, then flip to flip the tarts on to the board. Carefully peel away the paper and serve.