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This particular method offers a fast version on the French onion tart, turning some leftover of leftover pastry into a impromptu snack. Save and combine any trimmings into a ball and use again as and when required. Pastry keeps well in the freezer compartment, and by skipping two time-consuming procedures in the standard recipe – making the dough and cooking slowly the onions – this recipe assembles in nearly half the time. In its place, the onions are heated upside down, cooking and caramelising beneath a covering of dough with small fish and brined olives for a fast, fun variation on a iconic French recipe. In case you have a smaller amount of dough, you can always reduce the ingredients.

Speedy Inverted Pissaladière Tarts

The recent popularity of upside-down tarts, which spread quickly on TikTok and social networks a couple of years ago, may have originated with a tasty and easy fruit and honey pastry or an inspirational pastry dish that even inspired a complete guide on flipped dishes. I’ve also been experimenting with cooking upside down these days, from an extra-long leek tart to these speedy small onion tarts. It’s a simple, fun way to make something that seems especially impressive.

Makes 4 individual tarts

• 1 purple onion
• 2 tbsp vegetable oil
• 1 tbsp agave nectar
• Kosher salt and peppercorns
• 8 anchovies (or 4, for a subtler flavor)
• Pitted black olives, to taste
• 120g pastry – light or buttery can be used too

Warm up the appliance to 410F/210C. Strip and prepare the onion, then chop into four sizable, round slices. Cover a stovetop-safe oven sheet with parchment, then visualize where you will position each slice of onion. Sprinkle those areas with cooking oil and honey, then season. Put two fillets on top of each flavored patch and cover them with a slice of onion. Tuck a few black olives among the onions, then add with a little more olive oil, honey, salt flakes and black pepper.

Switch on two neighboring burners to a moderate temperature, place the sheet on top of the burners and let the onions to cook undisturbed for five minutes.

At the same time, on a sprinkled with flour surface, flatten the sheets and trim it into four rectangles sufficiently sized to top each round of onion. Precisely place one dough piece on top of each piece of onion, flatten along the sides with the back of a fork, then bake for 20 minutes, until the pastry is golden brown. Place a plate on top of the hot pan, then flip to invert the tarts on to the board. Carefully lift off the paper and serve.