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This method provides a fast take on pissaladière, converting some leftover of dough trimmings into a quick snack. Save and collect any scraps into a lump and use again as and when required. Dough freezes beautifully in the freezer compartment, and by skipping two lengthy procedures in the classic preparation – creating the dough and caramelizing the onions – this version assembles about an hour faster. Instead, the onions are cooked upside down, softening and browning beneath a covering of dough with small fish and dark olives for a speedy, fun twist on a traditional French dish. Should you have not as much pastry, you can always halve the method.

Speedy Flipped Pissaladière Tarts

The present trend of flipped tarts, which spread quickly on social media and Instagram a couple of years ago, may have begun with a tasty and simple peach and honey puff pastry or an creative pastry dish that even inspired a complete guide on inverted recipes. I’ve also been enjoying myself with flipped preparations recently, from an lengthy vegetable pastry to these quick mini French tarts. It’s a straightforward, fun way to prepare something that seems particularly unique.

Yields 4 individual tarts

• 1 purple onion
• 2 tbsp extra virgin oil
• 1 tbsp honey
• Sea salt and freshly ground pepper
• 8 small fillets (or 4, for a less intense flavor)
• Pitted black olives, to taste
• 120g pastry – puff or buttery can be used as well

Heat the stove to 210C (190C fan)/410F/gas 6½. Strip and trim the onion, then slice into four sizable, round slices. Cover a heat-resistant cookie sheet with baking paper, then plan where you will put each round of onion. Sprinkle those areas with cooking oil and sweetener, then add salt and pepper. Put two small fish on top of each prepared patch and top them with a round of onion. Tuck a few black olives in and around the onions, then add with a little more fat, nectar, salt and spice.

Turn on two adjacent stovetop elements to a warm setting, put the sheet on top of the burners and leave the onions to heat untouched for five minutes.

In the meantime, on a lightly floured counter, roll out the sheets and slice it into four pieces big enough to cover each round of onion. Precisely place one pastry rectangle on top of each slice of onion, flatten on the perimeter with the back of a fork, then bake for a short while, until the dough is golden brown. Set a board on top of the baking sheet, then flip to invert the tarts on to the board. Gently remove the parchment and enjoy.