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This particular method presents a quick version on pissaladière, transforming some leftover of pastry scraps into a spontaneous delicacy. Keep and collect any trimmings into a lump and re-roll as and when required. Dough freezes beautifully in the freezer compartment, and by avoiding two laborious procedures in the traditional method – preparing the pastry and caramelising the onions – this recipe is ready much more quickly. Instead, the onions are heated upside down, softening and caramelizing under a layer of dough with anchovies and brined olives for a fast, fun variation on a traditional French dish. Should you have less pastry, you can always halve the method.

Fast Flipped Pissaladière Tarts

The present trend of upside-down tarts, which became popular on social media and social networks a few years back, may have originated with a tasty and simple sweet pastry creation or an creative savory tart that even inspired a whole book on inverted recipes. Additionally, I have been having a lot of fun with flipped preparations recently, from an extra-long leek tart to these speedy mini French tarts. It’s a easy, creative approach to create something that appears particularly unique.

Makes 4 individual tarts

• 1 purple onion
• 2 tbsp vegetable oil
• 1 tbsp maple syrup
• Kosher salt and freshly ground pepper
• 8 anchovies (or 4, for a subtler taste profile)
• Dark pitted olives, to taste
• 120g dough – puff or firm can be used as well

Heat the stove to 210C (190C fan)/410F/gas 6½. Peel and trim the onion, then chop into four thick, round slices. Cover a heat-resistant cookie sheet with parchment, then imagine where you will put each piece of onion. Drizzle those areas with cooking oil and sweetener, then add salt and pepper. Lay two small fish on top of each seasoned area and layer them with a round of onion. Arrange a few black olives inside and beside the onions, then season with a little more olive oil, honey, seasoning and pepper.

Turn on two side-by-side hob rings to a moderate temperature, place the sheet on top of the rings and leave the onions to cook without moving for a short time.

At the same time, on a sprinkled with flour board, flatten the pastry and trim it into four rectangles sufficiently sized to enclose each slice of onion. Precisely lay one pastry rectangle on top of each piece of onion, seal along the sides with the reverse of a fork, then bake for a short while, until the crust is crispy. Set a board on top of the hot pan, then flip to turn the tarts on to the plate. Carefully peel away the paper and serve.