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This technique offers a fast version on pissaladière, converting a small amount of dough trimmings into a impromptu delicacy. Store and collect any scraps into a ball and use again as the need arises. Pastry keeps well in the icebox, and by avoiding two time-consuming processes in the traditional method – preparing the pastry and caramelizing the onions – this dish is ready about an hour faster. Instead, the onions are prepared flipped, steaming and caramelising below a blanket of pastry with small fish and dark olives for a quick, fun take on a French classic. In case you have a smaller amount of dough, you can always halve the method.

Quick Inverted Pissaladière Tarts

The current wave of inverted pastries, which spread quickly on TikTok and photo-sharing apps a couple of years ago, may have started with an appetizing and easy sweet pastry creation or an motivational pastry dish that even led to a complete guide on inverted recipes. Personally, I’ve been enjoying myself with inverted baking these days, from an extra-long leek tart to these fast small onion tarts. It’s a simple, fun way to prepare something that seems especially impressive.

Makes 4 individual tarts

• 1 sweet onion
• 2 tbsp vegetable oil
• 1 tbsp honey
• Kosher salt and freshly ground pepper
• 8 anchovies (or 4, for a less intense taste)
• Dark pitted olives, to taste
• 120g pastry sheets – puff or buttery can be used also

Heat the oven to 210C (190C fan)/410F/gas 6½. Remove the skin and prepare the onion, then slice into four large, circular pieces. Cover a stovetop-safe baking tray with baking paper, then visualize where you will place each round of onion. Sprinkle those spots with oil and sweetener, then add salt and pepper. Put two fillets on top of each seasoned spot and layer them with a round of onion. Nestle a few olives among the onions, then sprinkle with a additional olive oil, honey, seasoning and black pepper.

Activate two side-by-side stovetop elements to a moderate temperature, put the tray on top of the elements and allow the onions to cook untouched for 5 minutes.

In the meantime, on a lightly floured board, spread the pastry and trim it into four squares sufficiently sized to top each round of onion. Precisely place one pastry rectangle on top of each round of onion, flatten around the edges with the reverse of a tool, then heat for a short while, until the crust is crispy. Set a serving platter on top of the baking sheet, then turn over to flip the tarts on to the board. Carefully peel away the lining and serve.