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This technique offers a quick version on pissaladière, transforming some leftover of leftover pastry into a spontaneous delicacy. Keep and combine any trimmings into a round mass and roll out again as and when required. Dough keeps well in the freezer, and by avoiding two laborious procedures in the classic preparation – making the dough and cooking slowly the onions – this dish comes together in nearly half the time. Alternatively, the onions are prepared upside down, softening and browning below a blanket of pastry with small fish and black olives for a speedy, playful twist on a French classic. And if you have not as much pastry, you can always halve the method.

Speedy Flipped Pissaladière Tarts

The present trend of upside-down tarts, which became popular on social media and social networks a couple of years ago, may have started with a tasty and simple sweet pastry creation or an creative onion tart that even resulted in a complete guide on flipped dishes. Additionally, I have been experimenting with cooking upside down these days, from an extra-long leek tart to these fast small onion tarts. It’s a simple, playful way to make something that seems particularly unique.

Produces 4 single servings

• 1 purple onion
• 2 tbsp olive oil
• 1 tbsp agave nectar
• Salt and black pepper
• 8 small fillets (or 4, for a less intense taste)
• Dark pitted olives, to taste
• 120g pastry sheets – light or shortcrust can be used also

Heat the oven to a hot oven. Strip and prepare the onion, then cut into four thick, cross-sections. Prepare a stovetop-safe baking tray with baking paper, then plan where you will place each piece of onion. Sprinkle those areas with olive oil and honey, then add salt and pepper. Put two small fish on top of each prepared area and top them with a piece of onion. Tuck a few black olives inside and beside the onions, then season with a additional olive oil, honey, salt flakes and spice.

Switch on two side-by-side burners to a moderate temperature, place the pan on top of the burners and allow the onions to cook undisturbed for a short time.

In the meantime, on a lightly floured board, roll out the pastry and slice it into four pieces big enough to enclose each slice of onion. Carefully lay one pastry rectangle on top of each round of onion, seal on the perimeter with the reverse of a tool, then cook for 20 minutes, until the crust is golden brown. Set a plate on top of the pastry tray, then turn over to invert the tarts on to the surface. Gently peel away the parchment and present.