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This particular method provides a fast interpretation on the French onion tart, turning a small amount of dough trimmings into a spontaneous snack. Keep and combine any trimmings into a round mass and re-roll as the need arises. Pastry freezes beautifully in the icebox, and by omitting two lengthy procedures in the classic preparation – preparing the pastry and caramelizing the onions – this dish is ready in nearly half the time. Instead, the onions are cooked inverted, steaming and caramelising beneath a blanket of dough with salted fish and black olives for a speedy, fun variation on a traditional French dish. And if you have a smaller amount of dough, you can always reduce the method.

Quick Upside-Down Pissaladière Tarts

The recent trend of flipped tarts, which went viral on social media and photo-sharing apps a recently, may have started with a tasty and easy peach and honey puff pastry or an motivational onion tart that even led to a whole book on flipped dishes. I’ve also been having a lot of fun with cooking upside down lately, from an elongated savory tart to these fast mini French tarts. It’s a straightforward, fun method to create something that seems especially impressive.

Produces 4 individual tarts

• 1 sweet onion
• 2 tbsp olive oil
• 1 tbsp maple syrup
• Kosher salt and peppercorns
• 8 salted fish (or 4, for a subtler taste)
• Pitted black olives, to taste
• 120g dough – light or shortcrust works also

Preheat the stove to 410F/210C. Strip and clean the onion, then slice into four thick, round slices. Prepare a hob-appropriate cookie sheet with parchment, then visualize where you will put each round of onion. Pour those locations with cooking oil and honey, then add salt and pepper. Lay two anchovies on top of each prepared area and layer them with a slice of onion. Nestle a few black olives among the onions, then add with a additional olive oil, sweetener, salt and spice.

Activate two adjacent hob rings to a warm setting, put the tray on top of the burners and leave the onions to simmer without moving for five minutes.

At the same time, on a dusted surface, roll out the pastry and trim it into four rectangles sufficiently sized to cover each slice of onion. Precisely put one pastry square on top of each piece of onion, flatten on the perimeter with the back of a utensil, then heat for 20 minutes, until the pastry is browned. Place a serving platter on top of the baking sheet, then flip to flip the tarts on to the board. Slowly lift off the parchment and present.