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The following recipe offers a speedy version on pissaladière, converting a small amount of dough trimmings into a quick treat. Store and gather any scraps into a round mass and roll out again as and when required. Dough freezes beautifully in the freezer compartment, and by avoiding two lengthy steps in the traditional recipe – making the pastry and caramelizing the onions – this recipe assembles about an hour faster. Alternatively, the onions are heated upside down, softening and caramelizing beneath a layer of dough with salted fish and black olives for a quick, playful take on a traditional French dish. And if you have less pastry, you can always reduce the recipe.

Fast Inverted Pissaladière Tarts

The recent popularity of upside-down tarts, which spread quickly on social media and social networks a couple of years ago, may have begun with a tasty and simple peach and honey puff pastry or an motivational onion tart that even led to a complete guide on flipped dishes. Additionally, I have been having a lot of fun with inverted baking recently, from an elongated savory tart to these speedy small onion tarts. It’s a straightforward, fun method to prepare something that seems particularly unique.

Makes 4 personal pastries

• 1 sweet onion
• 2 tbsp extra virgin oil
• 1 tbsp maple syrup
• Salt and black pepper
• 8 anchovies (or 4, for a milder taste)
• Dark pitted olives, to taste
• 120g pastry sheets – puff or shortcrust works as well

Warm up the appliance to a hot oven. Strip and clean the onion, then slice into four thick, round slices. Cover a hob-appropriate cookie sheet with parchment, then visualize where you will put each round of onion. Sprinkle those areas with cooking oil and sweetener, then season. Place two anchovies on top of each flavored patch and top them with a piece of onion. Nestle a few olives in and around the onions, then season with a extra fat, sweetener, salt flakes and pepper.

Activate two adjacent burners to a moderate temperature, place the pan on top of the rings and leave the onions to simmer untouched for five minutes.

At the same time, on a sprinkled with flour board, spread the sheets and cut it into four squares sufficiently sized to top each slice of onion. Carefully place one pastry rectangle on top of each piece of onion, flatten around the edges with the flat side of a utensil, then cook for 20 minutes, until the pastry is golden brown. Lay a serving platter on top of the hot pan, then turn over to flip the tarts on to the plate. Carefully remove the lining and serve.