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This particular method offers a quick interpretation on pissaladière, turning a small amount of leftover pastry into a impromptu delicacy. Store and gather any scraps into a ball and use again whenever needed. Pastry freezes beautifully in the freezer compartment, and by skipping two laborious procedures in the traditional preparation – creating the dough and caramelising the onions – this recipe comes together much more quickly. Instead, the onions are heated flipped, steaming and browning below a layer of dough with anchovies and dark olives for a quick, fun variation on a French classic. In case you have a smaller amount of dough, you can always reduce the ingredients.

Fast Inverted Pissaladière Tarts

The current popularity of flipped tarts, which went viral on video platforms and photo-sharing apps a few years back, may have begun with a tasty and simple peach and honey puff pastry or an inspirational onion tart that even inspired a complete guide on inverted recipes. I’ve also been having a lot of fun with inverted baking these days, from an elongated savory tart to these speedy small onion tarts. It’s a straightforward, creative way to prepare something that feels particularly unique.

Makes 4 personal pastries

• 1 purple onion
• 2 tbsp vegetable oil
• 1 tbsp honey
• Salt and freshly ground pepper
• 8 salted fish (or 4, for a less intense taste profile)
• Dark pitted olives, to taste
• 120g dough – puff or shortcrust works too

Heat the stove to 210C (190C fan)/410F/gas 6½. Peel and prepare the onion, then cut into four sizable, circular pieces. Prepare a stovetop-safe cookie sheet with parchment, then visualize where you will position each slice of onion. Pour those areas with cooking oil and honey, then add salt and pepper. Lay two small fish on top of each prepared patch and top them with a slice of onion. Tuck a few olives in and around the onions, then season with a little more oil, honey, salt and spice.

Activate two neighboring stovetop elements to a medium heat, set the pan on top of the burners and let the onions to cook untouched for 5 minutes.

Meanwhile, on a dusted surface, spread the sheets and slice it into four rectangles sufficiently sized to enclose each piece of onion. Precisely put one dough piece on top of each slice of onion, press down around the edges with the flat side of a utensil, then bake for twenty minutes, until the pastry is golden brown. Lay a serving platter on top of the baking sheet, then invert to turn the tarts on to the board. Carefully peel away the lining and enjoy.