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This method offers a fast interpretation on pissaladière, turning a small amount of dough trimmings into a spontaneous treat. Keep and collect any scraps into a ball and use again as the need arises. Pastry keeps well in the freezer compartment, and by omitting two time-consuming steps in the traditional method – making the pastry and cooking slowly the onions – this recipe comes together about an hour faster. Alternatively, the onions are cooked inverted, softening and browning beneath a covering of dough with anchovies and black olives for a speedy, playful take on a traditional French dish. Should you have less pastry, you can always reduce the ingredients.

Fast Upside-Down Pissaladière Tarts

The current trend of flipped tarts, which went viral on TikTok and photo-sharing apps a couple of years ago, may have originated with a tasty and easy fruit and honey pastry or an inspirational pastry dish that even resulted in a whole book on inverted recipes. I’ve also been experimenting with flipped preparations lately, from an lengthy vegetable pastry to these quick mini French tarts. It’s a easy, creative way to prepare something that appears especially impressive.

Produces 4 individual tarts

• 1 sweet onion
• 2 tbsp extra virgin oil
• 1 tbsp honey
• Kosher salt and peppercorns
• 8 small fillets (or 4, for a less intense flavor)
• Brined olives, to taste
• 120g dough – puff or shortcrust is suitable also

Preheat the oven to 210C (190C fan)/410F/gas 6½. Remove the skin and trim the onion, then cut into four large, cross-sections. Line a hob-appropriate baking tray with baking paper, then imagine where you will place each piece of onion. Pour those spots with oil and sweetener, then add salt and pepper. Lay two small fish on top of each flavored spot and top them with a slice of onion. Tuck a few black olives in and around the onions, then sprinkle with a little more oil, honey, salt and pepper.

Turn on two neighboring burners to a moderate temperature, set the tray on top of the burners and allow the onions to cook untouched for 5 minutes.

At the same time, on a sprinkled with flour board, roll out the dough and trim it into four squares big enough to cover each slice of onion. Precisely place one pastry square on top of each round of onion, flatten along the sides with the flat side of a utensil, then bake for twenty minutes, until the dough is browned. Set a plate on top of the baking sheet, then flip to invert the tarts on to the plate. Gently remove the paper and enjoy.