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This particular method offers a fast take on pissaladière, turning some leftover of pastry scraps into a spontaneous delicacy. Keep and collect any scraps into a ball and re-roll as the need arises. Dough stores nicely in the freezer compartment, and by avoiding two lengthy processes in the standard preparation – preparing the dough and caramelizing the onions – this version assembles about an hour faster. In its place, the onions are cooked inverted, softening and browning below a blanket of pastry with salted fish and brined olives for a quick, fun variation on a French classic. In case you have less pastry, you can always cut down the recipe.

Fast Inverted Pissaladière Tarts

The present wave of flipped tarts, which spread quickly on TikTok and Instagram a couple of years ago, may have originated with a delicious and simple fruit and honey pastry or an creative pastry dish that even resulted in a complete guide on upside-down cooking. Personally, I’ve been having a lot of fun with flipped preparations lately, from an lengthy vegetable pastry to these quick mini French tarts. It’s a easy, creative approach to prepare something that seems extra-special.

Makes 4 single servings

• 1 sweet onion
• 2 tbsp extra virgin oil
• 1 tbsp agave nectar
• Sea salt and freshly ground pepper
• 8 small fillets (or 4, for a less intense taste)
• Dark pitted olives, to taste
• 120g dough – puff or firm can be used too

Heat the oven to a hot oven. Strip and clean the onion, then cut into four sizable, round slices. Cover a heat-resistant oven sheet with parchment, then imagine where you will place each slice of onion. Drizzle those spots with cooking oil and syrup, then add salt and pepper. Put two anchovies on top of each flavored area and top them with a round of onion. Tuck a few olives in and around the onions, then season with a little more olive oil, honey, salt flakes and black pepper.

Activate two side-by-side burners to a medium heat, place the pan on top of the burners and allow the onions to heat undisturbed for a short time.

At the same time, on a dusted surface, roll out the dough and slice it into four pieces just large enough to top each piece of onion. Precisely put one dough piece on top of each slice of onion, press down around the edges with the reverse of a tool, then heat for 20 minutes, until the pastry is golden brown. Lay a plate on top of the hot pan, then invert to turn the tarts on to the board. Carefully peel away the parchment and serve.