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This particular technique presents a fast take on pissaladière, turning a small amount of leftover pastry into a impromptu treat. Store and collect any trimmings into a round mass and re-roll as and when required. Pastry stores nicely in the icebox, and by omitting two lengthy procedures in the traditional method – creating the dough and caramelising the onions – this version is ready about an hour faster. Instead, the onions are prepared upside down, softening and browning below a layer of pastry with small fish and dark olives for a speedy, playful take on a traditional French dish. Should you have a smaller amount of dough, you can always cut down the ingredients.

Speedy Upside-Down Pissaladière Tarts

The present trend of upside-down tarts, which became popular on TikTok and photo-sharing apps a couple of years ago, may have begun with a delicious and simple sweet pastry creation or an creative onion tart that even led to a whole book on flipped dishes. Additionally, I have been enjoying myself with cooking upside down lately, from an extra-long leek tart to these quick mini French tarts. It’s a simple, fun way to create something that feels especially impressive.

Yields 4 personal pastries

• 1 sweet onion
• 2 tbsp vegetable oil
• 1 tbsp agave nectar
• Sea salt and black pepper
• 8 salted fish (or 4, for a milder flavor)
• Brined olives, to taste
• 120g pastry – light or buttery is suitable too

Heat the stove to 210C (190C fan)/410F/gas 6½. Remove the skin and clean the onion, then chop into four sizable, cross-sections. Cover a hob-appropriate cookie sheet with non-stick paper, then plan where you will place each round of onion. Pour those locations with cooking oil and syrup, then add salt and pepper. Lay two anchovies on top of each flavored spot and cover them with a round of onion. Arrange a few olives among the onions, then add with a extra oil, nectar, seasoning and spice.

Turn on two adjacent hob rings to a moderate temperature, place the tray on top of the elements and allow the onions to heat untouched for five minutes.

Meanwhile, on a sprinkled with flour board, spread the pastry and slice it into four squares sufficiently sized to enclose each round of onion. Carefully lay one dough piece on top of each piece of onion, seal on the perimeter with the reverse of a tool, then heat for a short while, until the dough is browned. Set a serving platter on top of the hot pan, then turn over to invert the tarts on to the surface. Carefully remove the paper and present.