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This technique offers a fast version on the French onion tart, transforming a handful of leftover pastry into a impromptu snack. Save and collect any leftovers into a lump and roll out again as the need arises. Dough stores nicely in the freezer compartment, and by skipping two lengthy procedures in the classic recipe – making the pastry and cooking slowly the onions – this version is ready much more quickly. In its place, the onions are cooked inverted, softening and caramelizing beneath a layer of dough with salted fish and black olives for a speedy, playful twist on a traditional French dish. In case you have a smaller amount of dough, you can always halve the method.

Quick Upside-Down Pissaladière Tarts

The recent popularity of upside-down tarts, which became popular on social media and Instagram a couple of years ago, may have begun with a delicious and straightforward sweet pastry creation or an creative pastry dish that even resulted in a entire publication on inverted recipes. I’ve also been experimenting with cooking upside down lately, from an extra-long leek tart to these fast mini French tarts. It’s a simple, fun method to make something that seems especially impressive.

Produces 4 personal pastries

• 1 purple onion
• 2 tbsp vegetable oil
• 1 tbsp maple syrup
• Salt and freshly ground pepper
• 8 small fillets (or 4, for a subtler flavor)
• Brined olives, to taste
• 120g pastry sheets – light or buttery is suitable as well

Preheat the oven to a hot oven. Remove the skin and clean the onion, then cut into four large, cross-sections. Cover a stovetop-safe baking tray with parchment, then visualize where you will position each slice of onion. Pour those spots with cooking oil and honey, then add salt and pepper. Lay two anchovies on top of each prepared patch and cover them with a piece of onion. Tuck a few black olives in and around the onions, then sprinkle with a little more fat, sweetener, seasoning and spice.

Switch on two adjacent burners to a medium heat, set the sheet on top of the burners and let the onions to simmer undisturbed for a short time.

In the meantime, on a lightly floured counter, flatten the dough and trim it into four rectangles sufficiently sized to cover each piece of onion. Precisely lay one dough piece on top of each slice of onion, seal along the sides with the flat side of a utensil, then cook for 20 minutes, until the crust is golden brown. Place a plate on top of the baking sheet, then invert to invert the tarts on to the surface. Gently lift off the lining and present.