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This particular recipe provides a fast version on the French onion tart, turning some leftover of pastry scraps into a impromptu snack. Save and gather any trimmings into a round mass and roll out again as and when required. Dough keeps well in the freezer, and by avoiding two time-consuming steps in the traditional recipe – preparing the pastry and caramelising the onions – this recipe comes together about an hour faster. In its place, the onions are heated upside down, cooking and caramelising below a blanket of dough with small fish and brined olives for a fast, playful take on a traditional French dish. And if you have not as much pastry, you can always reduce the recipe.

Fast Upside-Down Pissaladière Tarts

The current popularity of flipped tarts, which spread quickly on video platforms and social networks a recently, may have started with an appetizing and straightforward fruit and honey pastry or an inspirational onion tart that even resulted in a complete guide on inverted recipes. Additionally, I have been having a lot of fun with flipped preparations recently, from an lengthy vegetable pastry to these quick pissaladière tartlets. It’s a easy, fun method to make something that appears especially impressive.

Yields 4 single servings

• 1 purple onion
• 2 tbsp extra virgin oil
• 1 tbsp agave nectar
• Salt and black pepper
• 8 small fillets (or 4, for a subtler taste profile)
• Dark pitted olives, to taste
• 120g dough – puff or buttery can be used too

Preheat the stove to a hot oven. Strip and prepare the onion, then chop into four thick, cross-sections. Prepare a heat-resistant oven sheet with parchment, then imagine where you will place each round of onion. Drizzle those spots with oil and honey, then season. Lay two small fish on top of each seasoned spot and cover them with a piece of onion. Nestle a few dark olives inside and beside the onions, then season with a additional olive oil, sweetener, seasoning and black pepper.

Activate two side-by-side hob rings to a warm setting, place the pan on top of the burners and allow the onions to simmer undisturbed for five minutes.

Meanwhile, on a lightly floured surface, roll out the pastry and slice it into four pieces sufficiently sized to top each slice of onion. Carefully put one dough piece on top of each round of onion, seal on the perimeter with the flat side of a utensil, then bake for a short while, until the crust is browned. Lay a plate on top of the pastry tray, then turn over to turn the tarts on to the surface. Slowly remove the parchment and serve.