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This method provides a speedy interpretation on the French onion tart, transforming a handful of dough trimmings into a spontaneous treat. Save and combine any trimmings into a round mass and roll out again whenever needed. Pastry freezes beautifully in the icebox, and by avoiding two laborious procedures in the traditional recipe – making the pastry and caramelising the onions – this dish comes together about an hour faster. In its place, the onions are prepared flipped, softening and browning below a blanket of dough with salted fish and black olives for a fast, playful variation on a iconic French recipe. In case you have less pastry, you can always reduce the method.

Quick Upside-Down Pissaladière Tarts

The current popularity of inverted pastries, which became popular on social media and social networks a couple of years ago, may have started with a delicious and simple peach and honey puff pastry or an creative savory tart that even led to a entire publication on inverted recipes. I’ve also been enjoying myself with flipped preparations recently, from an elongated savory tart to these quick pissaladière tartlets. It’s a straightforward, fun approach to create something that appears particularly unique.

Yields 4 individual tarts

• 1 sweet onion
• 2 tbsp extra virgin oil
• 1 tbsp honey
• Sea salt and black pepper
• 8 small fillets (or 4, for a subtler flavor)
• Brined olives, to taste
• 120g pastry sheets – light or firm can be used as well

Preheat the stove to a hot oven. Peel and clean the onion, then slice into four sizable, circular pieces. Prepare a heat-resistant cookie sheet with non-stick paper, then plan where you will position each slice of onion. Drizzle those locations with olive oil and syrup, then add salt and pepper. Lay two anchovies on top of each prepared area and cover them with a round of onion. Arrange a few black olives among the onions, then add with a additional olive oil, honey, salt and black pepper.

Activate two adjacent burners to a moderate temperature, place the pan on top of the burners and allow the onions to simmer untouched for a short time.

At the same time, on a dusted surface, flatten the dough and trim it into four rectangles just large enough to top each round of onion. Precisely lay one dough piece on top of each piece of onion, flatten along the sides with the back of a fork, then bake for 20 minutes, until the crust is golden brown. Lay a board on top of the baking sheet, then invert to flip the tarts on to the board. Carefully remove the parchment and serve.