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This method offers a fast interpretation on the French onion tart, transforming a small amount of dough trimmings into a spontaneous treat. Store and combine any scraps into a lump and re-roll whenever needed. Dough stores nicely in the freezer, and by omitting two laborious processes in the classic method – creating the dough and cooking slowly the onions – this dish assembles much more quickly. Alternatively, the onions are heated inverted, cooking and caramelizing under a layer of dough with small fish and brined olives for a quick, enjoyable take on a French classic. In case you have not as much pastry, you can always reduce the method.

Quick Upside-Down Pissaladière Tarts

The recent trend of upside-down tarts, which spread quickly on social media and photo-sharing apps a couple of years ago, may have started with a delicious and straightforward peach and honey puff pastry or an creative onion tart that even led to a whole book on upside-down cooking. Personally, I’ve been experimenting with inverted baking these days, from an extra-long leek tart to these quick pissaladière tartlets. It’s a simple, fun approach to create something that appears particularly unique.

Produces 4 individual tarts

• 1 red onion
• 2 tbsp vegetable oil
• 1 tbsp honey
• Kosher salt and black pepper
• 8 salted fish (or 4, for a milder taste)
• Pitted black olives, to taste
• 120g pastry – puff or firm works also

Warm up the oven to a hot oven. Strip and trim the onion, then chop into four sizable, cross-sections. Cover a heat-resistant oven sheet with non-stick paper, then plan where you will put each round of onion. Drizzle those areas with cooking oil and syrup, then flavor. Lay two anchovies on top of each prepared area and layer them with a round of onion. Tuck a few black olives inside and beside the onions, then sprinkle with a little more fat, nectar, salt and spice.

Activate two adjacent burners to a moderate temperature, set the tray on top of the rings and leave the onions to cook undisturbed for 5 minutes.

In the meantime, on a lightly floured counter, flatten the dough and cut it into four squares sufficiently sized to cover each piece of onion. Gently put one pastry rectangle on top of each piece of onion, seal along the sides with the flat side of a fork, then bake for a short while, until the crust is crispy. Place a board on top of the hot pan, then turn over to invert the tarts on to the surface. Slowly lift off the lining and enjoy.