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The following recipe offers a fast version on the French onion tart, converting a handful of dough trimmings into a impromptu treat. Store and collect any leftovers into a ball and roll out again as the need arises. Pastry stores nicely in the freezer, and by omitting two time-consuming procedures in the classic preparation – making the pastry and caramelising the onions – this recipe assembles much more quickly. In its place, the onions are heated flipped, steaming and caramelizing beneath a covering of dough with small fish and dark olives for a speedy, fun variation on a iconic French recipe. Should you have a smaller amount of dough, you can always cut down the ingredients.

Fast Flipped Pissaladière Tarts

The present popularity of flipped tarts, which became popular on video platforms and photo-sharing apps a recently, may have started with a delicious and straightforward sweet pastry creation or an inspirational savory tart that even led to a entire publication on upside-down cooking. I’ve also been having a lot of fun with cooking upside down these days, from an elongated savory tart to these quick pissaladière tartlets. It’s a easy, playful method to create something that feels particularly unique.

Yields 4 individual tarts

• 1 purple onion
• 2 tbsp vegetable oil
• 1 tbsp maple syrup
• Salt and black pepper
• 8 small fillets (or 4, for a subtler taste profile)
• Dark pitted olives, to taste
• 120g dough – puff or firm works as well

Preheat the stove to 410F/210C. Peel and clean the onion, then cut into four large, circular pieces. Prepare a heat-resistant oven sheet with non-stick paper, then visualize where you will place each piece of onion. Drizzle those spots with olive oil and sweetener, then flavor. Place two anchovies on top of each flavored area and cover them with a slice of onion. Tuck a few black olives inside and beside the onions, then sprinkle with a little more oil, sweetener, salt flakes and black pepper.

Activate two side-by-side burners to a moderate temperature, set the pan on top of the elements and let the onions to cook without moving for 5 minutes.

Meanwhile, on a dusted board, flatten the pastry and slice it into four rectangles sufficiently sized to top each round of onion. Carefully put one dough piece on top of each slice of onion, flatten on the perimeter with the flat side of a fork, then cook for 20 minutes, until the pastry is browned. Lay a serving platter on top of the hot pan, then flip to flip the tarts on to the plate. Gently lift off the parchment and enjoy.