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This method offers a speedy version on pissaladière, converting a small amount of leftover pastry into a quick delicacy. Save and combine any scraps into a ball and use again as and when required. Dough stores nicely in the freezer, and by omitting two lengthy steps in the traditional method – creating the dough and cooking slowly the onions – this recipe assembles in nearly half the time. Alternatively, the onions are cooked upside down, cooking and caramelising below a blanket of dough with small fish and dark olives for a speedy, playful twist on a iconic French recipe. And if you have a smaller amount of dough, you can always halve the ingredients.

Fast Flipped Pissaladière Tarts

The present wave of flipped tarts, which spread quickly on TikTok and social networks a few years back, may have begun with an appetizing and simple fruit and honey pastry or an inspirational onion tart that even inspired a whole book on upside-down cooking. I’ve also been having a lot of fun with flipped preparations lately, from an extra-long leek tart to these quick pissaladière tartlets. It’s a easy, fun approach to create something that feels particularly unique.

Yields 4 personal pastries

• 1 purple onion
• 2 tbsp olive oil
• 1 tbsp maple syrup
• Salt and black pepper
• 8 anchovies (or 4, for a subtler taste profile)
• Brined olives, to taste
• 120g dough – puff or shortcrust is suitable too

Heat the oven to a hot oven. Peel and clean the onion, then chop into four sizable, cross-sections. Cover a hob-appropriate baking tray with non-stick paper, then imagine where you will position each slice of onion. Drizzle those spots with oil and sweetener, then season. Lay two fillets on top of each seasoned patch and layer them with a round of onion. Tuck a few dark olives among the onions, then add with a extra fat, honey, salt and black pepper.

Switch on two side-by-side burners to a medium heat, set the tray on top of the rings and leave the onions to cook without moving for five minutes.

At the same time, on a sprinkled with flour board, spread the sheets and slice it into four squares big enough to top each piece of onion. Precisely put one dough piece on top of each round of onion, flatten on the perimeter with the flat side of a fork, then cook for a short while, until the pastry is browned. Place a board on top of the pastry tray, then flip to turn the tarts on to the board. Slowly lift off the lining and enjoy.