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This particular recipe presents a speedy interpretation on pissaladière, converting a handful of dough trimmings into a quick snack. Store and combine any scraps into a round mass and re-roll as and when required. Pastry freezes beautifully in the freezer compartment, and by omitting two lengthy steps in the standard recipe – preparing the pastry and caramelizing the onions – this recipe assembles much more quickly. Alternatively, the onions are prepared flipped, softening and caramelising below a covering of pastry with small fish and brined olives for a speedy, fun twist on a French classic. Should you have not as much pastry, you can always cut down the ingredients.

Quick Upside-Down Pissaladière Tarts

The present wave of flipped tarts, which became popular on social media and Instagram a few years back, may have started with a tasty and easy peach and honey puff pastry or an creative pastry dish that even resulted in a whole book on flipped dishes. Additionally, I have been having a lot of fun with flipped preparations recently, from an elongated savory tart to these fast mini French tarts. It’s a straightforward, playful way to prepare something that seems especially impressive.

Produces 4 individual tarts

• 1 red onion
• 2 tbsp vegetable oil
• 1 tbsp maple syrup
• Kosher salt and freshly ground pepper
• 8 anchovies (or 4, for a less intense flavor)
• Brined olives, to taste
• 120g pastry – flaky or firm can be used too

Heat the stove to 410F/210C. Remove the skin and prepare the onion, then slice into four thick, round slices. Line a stovetop-safe oven sheet with parchment, then plan where you will position each slice of onion. Sprinkle those locations with oil and sweetener, then add salt and pepper. Put two small fish on top of each prepared spot and top them with a piece of onion. Arrange a few dark olives among the onions, then add with a little more fat, honey, seasoning and spice.

Turn on two side-by-side stovetop elements to a medium heat, put the tray on top of the rings and allow the onions to cook untouched for a short time.

In the meantime, on a sprinkled with flour counter, spread the dough and cut it into four squares sufficiently sized to enclose each piece of onion. Carefully lay one pastry square on top of each round of onion, press down along the sides with the back of a tool, then cook for 20 minutes, until the dough is golden brown. Set a board on top of the hot pan, then invert to invert the tarts on to the board. Gently remove the paper and serve.