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This particular recipe offers a quick take on the French onion tart, converting a small amount of leftover pastry into a spontaneous treat. Keep and gather any trimmings into a ball and use again as and when required. Pastry keeps well in the freezer compartment, and by omitting two laborious procedures in the traditional method – creating the pastry and caramelizing the onions – this recipe assembles about an hour faster. In its place, the onions are cooked inverted, cooking and caramelizing beneath a blanket of dough with anchovies and dark olives for a quick, fun variation on a French classic. In case you have less pastry, you can always reduce the method.

Fast Upside-Down Pissaladière Tarts

The present wave of flipped tarts, which became popular on social media and photo-sharing apps a couple of years ago, may have begun with a tasty and straightforward sweet pastry creation or an creative savory tart that even inspired a entire publication on inverted recipes. I’ve also been experimenting with flipped preparations these days, from an extra-long leek tart to these quick mini French tarts. It’s a simple, creative approach to create something that appears particularly unique.

Produces 4 individual tarts

• 1 sweet onion
• 2 tbsp olive oil
• 1 tbsp maple syrup
• Salt and black pepper
• 8 salted fish (or 4, for a milder taste)
• Brined olives, to taste
• 120g pastry – flaky or buttery is suitable as well

Heat the stove to 210C (190C fan)/410F/gas 6½. Remove the skin and clean the onion, then chop into four thick, round slices. Line a hob-appropriate baking tray with parchment, then visualize where you will put each round of onion. Pour those locations with olive oil and honey, then flavor. Place two fillets on top of each flavored spot and layer them with a piece of onion. Nestle a few black olives in and around the onions, then sprinkle with a extra olive oil, honey, salt and black pepper.

Activate two neighboring stovetop elements to a medium heat, set the pan on top of the elements and let the onions to simmer untouched for five minutes.

In the meantime, on a lightly floured board, flatten the sheets and cut it into four squares sufficiently sized to cover each round of onion. Precisely place one dough piece on top of each round of onion, seal around the edges with the reverse of a fork, then heat for 20 minutes, until the pastry is browned. Set a board on top of the pastry tray, then flip to turn the tarts on to the board. Gently lift off the parchment and enjoy.