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This particular technique offers a speedy interpretation on the French onion tart, converting a small amount of pastry scraps into a spontaneous snack. Keep and combine any scraps into a round mass and re-roll as and when required. Pastry freezes beautifully in the freezer compartment, and by omitting two laborious steps in the traditional preparation – preparing the dough and caramelising the onions – this dish is ready in nearly half the time. In its place, the onions are heated flipped, softening and browning beneath a layer of dough with salted fish and brined olives for a quick, playful variation on a French classic. In case you have less pastry, you can always cut down the recipe.

Fast Inverted Pissaladière Tarts

The present trend of flipped tarts, which became popular on TikTok and social networks a few years back, may have begun with an appetizing and simple peach and honey puff pastry or an inspirational onion tart that even inspired a complete guide on upside-down cooking. Personally, I’ve been having a lot of fun with cooking upside down lately, from an extra-long leek tart to these fast pissaladière tartlets. It’s a straightforward, fun method to create something that feels particularly unique.

Produces 4 single servings

• 1 red onion
• 2 tbsp olive oil
• 1 tbsp maple syrup
• Salt and freshly ground pepper
• 8 salted fish (or 4, for a less intense flavor)
• Brined olives, to taste
• 120g dough – flaky or buttery can be used also

Preheat the oven to 410F/210C. Strip and trim the onion, then cut into four sizable, circular pieces. Prepare a hob-appropriate cookie sheet with parchment, then visualize where you will position each round of onion. Sprinkle those areas with olive oil and syrup, then flavor. Put two fillets on top of each prepared patch and top them with a piece of onion. Nestle a few black olives in and around the onions, then season with a extra oil, honey, salt flakes and spice.

Turn on two side-by-side hob rings to a medium heat, put the tray on top of the elements and let the onions to cook untouched for 5 minutes.

Meanwhile, on a dusted surface, roll out the sheets and trim it into four squares just large enough to enclose each piece of onion. Carefully lay one pastry rectangle on top of each round of onion, seal on the perimeter with the flat side of a fork, then heat for 20 minutes, until the pastry is golden brown. Place a serving platter on top of the pastry tray, then turn over to flip the tarts on to the plate. Slowly lift off the parchment and serve.