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This particular technique provides a speedy interpretation on pissaladière, converting some leftover of leftover pastry into a quick snack. Keep and combine any leftovers into a round mass and re-roll as and when required. Pastry stores nicely in the icebox, and by skipping two lengthy procedures in the standard method – making the dough and caramelizing the onions – this recipe assembles about an hour faster. Alternatively, the onions are heated upside down, steaming and caramelizing beneath a blanket of pastry with salted fish and dark olives for a fast, fun take on a French classic. Should you have not as much pastry, you can always reduce the method.

Fast Upside-Down Pissaladière Tarts

The current trend of inverted pastries, which spread quickly on social media and social networks a recently, may have begun with a tasty and easy sweet pastry creation or an inspirational pastry dish that even inspired a entire publication on upside-down cooking. Additionally, I have been enjoying myself with flipped preparations these days, from an elongated savory tart to these fast pissaladière tartlets. It’s a straightforward, playful method to make something that appears extra-special.

Produces 4 personal pastries

• 1 purple onion
• 2 tbsp vegetable oil
• 1 tbsp honey
• Sea salt and freshly ground pepper
• 8 anchovies (or 4, for a less intense flavor)
• Dark pitted olives, to taste
• 120g pastry sheets – puff or shortcrust works as well

Warm up the appliance to 210C (190C fan)/410F/gas 6½. Peel and clean the onion, then cut into four large, round slices. Prepare a hob-appropriate oven sheet with non-stick paper, then plan where you will put each round of onion. Sprinkle those areas with cooking oil and sweetener, then flavor. Place two fillets on top of each prepared area and top them with a slice of onion. Nestle a few dark olives in and around the onions, then add with a little more oil, honey, salt flakes and spice.

Activate two adjacent hob rings to a medium heat, place the tray on top of the elements and leave the onions to cook untouched for a short time.

Meanwhile, on a lightly floured counter, roll out the pastry and slice it into four rectangles just large enough to cover each slice of onion. Gently lay one pastry rectangle on top of each round of onion, press down on the perimeter with the back of a utensil, then heat for 20 minutes, until the dough is crispy. Place a board on top of the baking sheet, then turn over to invert the tarts on to the board. Gently peel away the lining and serve.