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This technique provides a speedy take on the French onion tart, turning some leftover of leftover pastry into a impromptu delicacy. Store and combine any trimmings into a lump and roll out again whenever needed. Pastry stores nicely in the freezer, and by skipping two time-consuming procedures in the traditional preparation – making the dough and caramelising the onions – this recipe comes together much more quickly. Alternatively, the onions are heated inverted, steaming and caramelising beneath a covering of dough with small fish and dark olives for a quick, playful take on a traditional French dish. Should you have not as much pastry, you can always reduce the method.

Quick Flipped Pissaladière Tarts

The present popularity of inverted pastries, which became popular on social media and social networks a few years back, may have originated with a delicious and simple fruit and honey pastry or an inspirational pastry dish that even resulted in a entire publication on upside-down cooking. Personally, I’ve been having a lot of fun with flipped preparations recently, from an elongated savory tart to these quick mini French tarts. It’s a easy, creative approach to make something that appears particularly unique.

Makes 4 single servings

• 1 sweet onion
• 2 tbsp olive oil
• 1 tbsp agave nectar
• Salt and peppercorns
• 8 anchovies (or 4, for a less intense taste)
• Dark pitted olives, to taste
• 120g dough – puff or buttery works also

Preheat the stove to a hot oven. Strip and clean the onion, then cut into four thick, cross-sections. Cover a heat-resistant cookie sheet with baking paper, then plan where you will put each piece of onion. Pour those spots with cooking oil and sweetener, then flavor. Put two anchovies on top of each flavored patch and cover them with a round of onion. Arrange a few black olives inside and beside the onions, then add with a additional olive oil, sweetener, salt and black pepper.

Turn on two neighboring stovetop elements to a medium heat, set the sheet on top of the elements and allow the onions to cook without moving for a short time.

Meanwhile, on a dusted surface, roll out the dough and trim it into four squares big enough to cover each round of onion. Gently place one pastry square on top of each slice of onion, press down on the perimeter with the flat side of a utensil, then bake for a short while, until the dough is crispy. Place a serving platter on top of the pastry tray, then flip to flip the tarts on to the plate. Gently peel away the paper and present.