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This particular technique presents a speedy version on pissaladière, turning some leftover of dough trimmings into a quick treat. Save and collect any leftovers into a round mass and use again whenever needed. Pastry keeps well in the freezer compartment, and by omitting two lengthy procedures in the classic recipe – making the dough and cooking slowly the onions – this version is ready in nearly half the time. Alternatively, the onions are prepared flipped, softening and caramelising under a layer of pastry with small fish and black olives for a speedy, fun twist on a traditional French dish. Should you have a smaller amount of dough, you can always reduce the ingredients.

Fast Flipped Pissaladière Tarts

The recent trend of upside-down tarts, which became popular on video platforms and photo-sharing apps a few years back, may have originated with a delicious and straightforward fruit and honey pastry or an inspirational pastry dish that even inspired a whole book on upside-down cooking. Additionally, I have been enjoying myself with inverted baking these days, from an lengthy vegetable pastry to these fast small onion tarts. It’s a easy, creative approach to prepare something that appears especially impressive.

Yields 4 single servings

• 1 purple onion
• 2 tbsp extra virgin oil
• 1 tbsp agave nectar
• Kosher salt and peppercorns
• 8 anchovies (or 4, for a milder taste)
• Pitted black olives, to taste
• 120g dough – puff or firm can be used too

Heat the appliance to 210C (190C fan)/410F/gas 6½. Strip and clean the onion, then slice into four sizable, cross-sections. Cover a stovetop-safe oven sheet with non-stick paper, then visualize where you will position each piece of onion. Drizzle those areas with cooking oil and honey, then season. Place two fillets on top of each prepared area and top them with a round of onion. Arrange a few black olives in and around the onions, then sprinkle with a little more oil, honey, salt and black pepper.

Switch on two adjacent hob rings to a moderate temperature, set the tray on top of the rings and let the onions to cook undisturbed for 5 minutes.

In the meantime, on a lightly floured surface, spread the dough and cut it into four squares sufficiently sized to cover each round of onion. Carefully lay one dough piece on top of each slice of onion, flatten along the sides with the back of a utensil, then cook for a short while, until the pastry is crispy. Place a plate on top of the hot pan, then invert to turn the tarts on to the plate. Gently peel away the paper and serve.