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The following technique provides a fast take on pissaladière, transforming some leftover of dough trimmings into a spontaneous treat. Save and gather any leftovers into a round mass and roll out again as and when required. Dough stores nicely in the freezer compartment, and by avoiding two time-consuming processes in the standard recipe – preparing the pastry and caramelizing the onions – this recipe assembles much more quickly. Alternatively, the onions are heated flipped, softening and browning under a covering of pastry with salted fish and dark olives for a speedy, playful variation on a French classic. In case you have a smaller amount of dough, you can always reduce the recipe.

Speedy Flipped Pissaladière Tarts

The present wave of flipped tarts, which went viral on TikTok and photo-sharing apps a recently, may have begun with a delicious and straightforward fruit and honey pastry or an inspirational onion tart that even resulted in a complete guide on upside-down cooking. I’ve also been having a lot of fun with inverted baking recently, from an extra-long leek tart to these fast pissaladière tartlets. It’s a easy, fun method to create something that seems particularly unique.

Produces 4 personal pastries

• 1 sweet onion
• 2 tbsp olive oil
• 1 tbsp maple syrup
• Kosher salt and freshly ground pepper
• 8 small fillets (or 4, for a less intense taste profile)
• Pitted black olives, to taste
• 120g dough – flaky or firm works as well

Heat the appliance to a hot oven. Remove the skin and trim the onion, then cut into four large, circular pieces. Cover a stovetop-safe cookie sheet with parchment, then imagine where you will position each piece of onion. Sprinkle those areas with cooking oil and honey, then season. Lay two anchovies on top of each seasoned patch and top them with a slice of onion. Tuck a few dark olives in and around the onions, then add with a additional olive oil, nectar, salt and spice.

Turn on two adjacent hob rings to a warm setting, place the tray on top of the rings and leave the onions to cook without moving for five minutes.

At the same time, on a dusted counter, spread the pastry and trim it into four rectangles just large enough to cover each piece of onion. Gently put one pastry square on top of each slice of onion, press down on the perimeter with the back of a fork, then bake for twenty minutes, until the dough is browned. Set a plate on top of the pastry tray, then turn over to invert the tarts on to the plate. Slowly lift off the paper and enjoy.