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The following technique offers a fast version on pissaladière, transforming a handful of pastry scraps into a quick snack. Store and combine any trimmings into a ball and re-roll as the need arises. Pastry keeps well in the icebox, and by avoiding two lengthy steps in the traditional recipe – making the dough and caramelizing the onions – this recipe is ready in nearly half the time. Alternatively, the onions are heated upside down, steaming and caramelising beneath a layer of dough with salted fish and brined olives for a quick, enjoyable twist on a traditional French dish. In case you have a smaller amount of dough, you can always cut down the recipe.

Speedy Upside-Down Pissaladière Tarts

The current trend of flipped tarts, which went viral on video platforms and Instagram a couple of years ago, may have originated with an appetizing and straightforward fruit and honey pastry or an inspirational savory tart that even resulted in a complete guide on inverted recipes. I’ve also been having a lot of fun with cooking upside down lately, from an extra-long leek tart to these quick pissaladière tartlets. It’s a straightforward, creative method to prepare something that seems particularly unique.

Makes 4 personal pastries

• 1 purple onion
• 2 tbsp extra virgin oil
• 1 tbsp honey
• Sea salt and black pepper
• 8 small fillets (or 4, for a milder taste profile)
• Pitted black olives, to taste
• 120g pastry sheets – light or shortcrust works also

Heat the appliance to 210C (190C fan)/410F/gas 6½. Remove the skin and clean the onion, then slice into four thick, cross-sections. Line a hob-appropriate baking tray with parchment, then plan where you will place each slice of onion. Pour those locations with oil and syrup, then add salt and pepper. Put two small fish on top of each flavored spot and cover them with a round of onion. Tuck a few dark olives in and around the onions, then sprinkle with a little more fat, sweetener, salt flakes and spice.

Activate two adjacent hob rings to a moderate temperature, set the tray on top of the rings and allow the onions to simmer without moving for 5 minutes.

Meanwhile, on a lightly floured surface, flatten the dough and cut it into four squares sufficiently sized to top each slice of onion. Carefully lay one dough piece on top of each slice of onion, flatten on the perimeter with the reverse of a fork, then bake for 20 minutes, until the crust is browned. Set a serving platter on top of the baking sheet, then turn over to turn the tarts on to the plate. Carefully remove the parchment and present.