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This particular method offers a speedy version on pissaladière, turning a small amount of leftover pastry into a impromptu snack. Keep and collect any trimmings into a round mass and re-roll as the need arises. Pastry freezes beautifully in the freezer compartment, and by omitting two time-consuming procedures in the standard preparation – making the dough and cooking slowly the onions – this dish is ready about an hour faster. In its place, the onions are prepared flipped, softening and caramelising beneath a layer of dough with small fish and brined olives for a speedy, enjoyable twist on a iconic French recipe. In case you have less pastry, you can always halve the method.

Speedy Upside-Down Pissaladière Tarts

The recent popularity of inverted pastries, which became popular on TikTok and Instagram a few years back, may have started with a delicious and simple fruit and honey pastry or an motivational onion tart that even inspired a entire publication on upside-down cooking. Personally, I’ve been experimenting with inverted baking lately, from an elongated savory tart to these fast mini French tarts. It’s a easy, playful method to create something that feels extra-special.

Yields 4 personal pastries

• 1 red onion
• 2 tbsp olive oil
• 1 tbsp maple syrup
• Salt and black pepper
• 8 anchovies (or 4, for a milder taste)
• Pitted black olives, to taste
• 120g pastry sheets – light or shortcrust is suitable also

Heat the stove to 210C (190C fan)/410F/gas 6½. Peel and clean the onion, then cut into four large, cross-sections. Line a hob-appropriate baking tray with non-stick paper, then visualize where you will put each piece of onion. Sprinkle those spots with cooking oil and honey, then add salt and pepper. Lay two anchovies on top of each flavored spot and cover them with a round of onion. Nestle a few olives in and around the onions, then season with a extra oil, honey, salt flakes and black pepper.

Activate two neighboring burners to a moderate temperature, set the tray on top of the burners and leave the onions to heat untouched for a short time.

In the meantime, on a lightly floured board, spread the pastry and cut it into four squares just large enough to top each round of onion. Gently lay one pastry square on top of each slice of onion, seal along the sides with the reverse of a tool, then heat for twenty minutes, until the dough is crispy. Set a plate on top of the pastry tray, then flip to flip the tarts on to the board. Slowly remove the lining and present.