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This technique offers a fast take on pissaladière, transforming a handful of leftover pastry into a quick delicacy. Keep and collect any leftovers into a lump and roll out again whenever needed. Dough freezes beautifully in the freezer compartment, and by skipping two laborious procedures in the classic preparation – preparing the dough and caramelising the onions – this version comes together about an hour faster. Alternatively, the onions are heated upside down, softening and browning below a blanket of pastry with small fish and brined olives for a quick, fun twist on a French classic. Should you have a smaller amount of dough, you can always cut down the ingredients.

Fast Flipped Pissaladière Tarts

The recent trend of inverted pastries, which became popular on social media and photo-sharing apps a couple of years ago, may have begun with an appetizing and simple sweet pastry creation or an inspirational pastry dish that even inspired a complete guide on upside-down cooking. I’ve also been having a lot of fun with inverted baking these days, from an elongated savory tart to these quick pissaladière tartlets. It’s a straightforward, creative method to make something that seems extra-special.

Makes 4 individual tarts

• 1 sweet onion
• 2 tbsp olive oil
• 1 tbsp agave nectar
• Sea salt and freshly ground pepper
• 8 anchovies (or 4, for a subtler flavor)
• Brined olives, to taste
• 120g dough – puff or buttery can be used also

Heat the appliance to 210C (190C fan)/410F/gas 6½. Strip and prepare the onion, then cut into four large, circular pieces. Prepare a heat-resistant baking tray with non-stick paper, then visualize where you will put each piece of onion. Pour those areas with oil and honey, then flavor. Place two small fish on top of each prepared area and cover them with a piece of onion. Arrange a few black olives among the onions, then sprinkle with a extra oil, sweetener, salt flakes and black pepper.

Turn on two neighboring stovetop elements to a medium heat, place the tray on top of the elements and leave the onions to cook undisturbed for 5 minutes.

In the meantime, on a lightly floured counter, flatten the sheets and slice it into four rectangles sufficiently sized to enclose each round of onion. Carefully place one dough piece on top of each round of onion, seal around the edges with the reverse of a utensil, then cook for a short while, until the crust is browned. Place a serving platter on top of the baking sheet, then flip to invert the tarts on to the board. Carefully peel away the lining and present.