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The following method offers a quick version on pissaladière, transforming a handful of dough trimmings into a quick snack. Keep and gather any leftovers into a ball and roll out again as and when required. Pastry freezes beautifully in the freezer compartment, and by skipping two laborious processes in the traditional method – preparing the dough and cooking slowly the onions – this recipe is ready in nearly half the time. Alternatively, the onions are heated upside down, softening and browning beneath a blanket of dough with small fish and dark olives for a speedy, playful twist on a traditional French dish. In case you have not as much pastry, you can always reduce the recipe.

Speedy Flipped Pissaladière Tarts

The present popularity of inverted pastries, which went viral on TikTok and social networks a recently, may have started with a tasty and simple peach and honey puff pastry or an creative pastry dish that even led to a complete guide on flipped dishes. I’ve also been experimenting with flipped preparations recently, from an lengthy vegetable pastry to these speedy pissaladière tartlets. It’s a easy, playful way to prepare something that appears especially impressive.

Makes 4 individual tarts

• 1 sweet onion
• 2 tbsp olive oil
• 1 tbsp maple syrup
• Salt and peppercorns
• 8 small fillets (or 4, for a less intense taste profile)
• Dark pitted olives, to taste
• 120g pastry sheets – puff or firm is suitable as well

Heat the stove to 210C (190C fan)/410F/gas 6½. Strip and clean the onion, then slice into four large, round slices. Prepare a stovetop-safe baking tray with baking paper, then imagine where you will position each round of onion. Drizzle those locations with cooking oil and honey, then season. Put two anchovies on top of each prepared spot and layer them with a round of onion. Nestle a few dark olives inside and beside the onions, then add with a additional olive oil, nectar, salt and spice.

Turn on two side-by-side burners to a medium heat, set the pan on top of the elements and let the onions to cook untouched for 5 minutes.

Meanwhile, on a sprinkled with flour board, roll out the pastry and trim it into four rectangles big enough to top each round of onion. Precisely place one dough piece on top of each slice of onion, seal along the sides with the reverse of a tool, then bake for twenty minutes, until the dough is crispy. Set a board on top of the pastry tray, then turn over to flip the tarts on to the plate. Carefully remove the lining and enjoy.