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This particular recipe offers a quick take on the French onion tart, converting some leftover of dough trimmings into a spontaneous delicacy. Store and gather any leftovers into a round mass and use again whenever needed. Dough keeps well in the freezer, and by omitting two time-consuming procedures in the standard recipe – preparing the pastry and caramelizing the onions – this dish is ready in nearly half the time. Instead, the onions are heated inverted, cooking and caramelising under a covering of dough with salted fish and dark olives for a fast, playful variation on a traditional French dish. Should you have a smaller amount of dough, you can always halve the method.

Speedy Upside-Down Pissaladière Tarts

The current popularity of upside-down tarts, which spread quickly on TikTok and social networks a recently, may have originated with a delicious and easy fruit and honey pastry or an motivational pastry dish that even resulted in a complete guide on upside-down cooking. I’ve also been enjoying myself with cooking upside down these days, from an extra-long leek tart to these speedy pissaladière tartlets. It’s a easy, playful way to make something that seems extra-special.

Produces 4 personal pastries

• 1 sweet onion
• 2 tbsp olive oil
• 1 tbsp maple syrup
• Kosher salt and peppercorns
• 8 anchovies (or 4, for a less intense taste)
• Pitted black olives, to taste
• 120g pastry sheets – flaky or shortcrust can be used too

Warm up the appliance to 410F/210C. Strip and prepare the onion, then cut into four large, round slices. Prepare a stovetop-safe cookie sheet with non-stick paper, then visualize where you will position each piece of onion. Sprinkle those areas with cooking oil and honey, then flavor. Place two anchovies on top of each seasoned patch and cover them with a piece of onion. Nestle a few dark olives inside and beside the onions, then season with a extra fat, sweetener, salt flakes and pepper.

Turn on two side-by-side hob rings to a moderate temperature, put the pan on top of the rings and let the onions to cook without moving for 5 minutes.

In the meantime, on a lightly floured board, spread the dough and cut it into four squares just large enough to top each round of onion. Gently lay one pastry rectangle on top of each round of onion, flatten around the edges with the reverse of a utensil, then heat for 20 minutes, until the dough is browned. Place a board on top of the baking sheet, then turn over to flip the tarts on to the plate. Gently lift off the lining and enjoy.