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This particular method provides a speedy take on pissaladière, turning a handful of pastry scraps into a impromptu delicacy. Keep and gather any scraps into a round mass and roll out again as the need arises. Dough stores nicely in the freezer, and by avoiding two laborious processes in the standard preparation – making the dough and cooking slowly the onions – this recipe is ready about an hour faster. Alternatively, the onions are heated upside down, steaming and caramelizing below a covering of pastry with small fish and brined olives for a speedy, enjoyable variation on a iconic French recipe. Should you have less pastry, you can always reduce the method.

Speedy Flipped Pissaladière Tarts

The current popularity of inverted pastries, which went viral on social media and photo-sharing apps a few years back, may have originated with an appetizing and straightforward fruit and honey pastry or an creative onion tart that even led to a complete guide on flipped dishes. Personally, I’ve been enjoying myself with cooking upside down recently, from an extra-long leek tart to these quick pissaladière tartlets. It’s a straightforward, creative approach to prepare something that seems particularly unique.

Produces 4 individual tarts

• 1 purple onion
• 2 tbsp vegetable oil
• 1 tbsp agave nectar
• Kosher salt and freshly ground pepper
• 8 anchovies (or 4, for a subtler taste)
• Brined olives, to taste
• 120g dough – puff or firm can be used as well

Warm up the stove to a hot oven. Strip and prepare the onion, then chop into four large, round slices. Prepare a stovetop-safe cookie sheet with non-stick paper, then imagine where you will put each slice of onion. Pour those locations with oil and sweetener, then season. Lay two anchovies on top of each flavored spot and cover them with a slice of onion. Tuck a few black olives among the onions, then sprinkle with a little more olive oil, sweetener, seasoning 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 simmer untouched for a short time.

In the meantime, on a sprinkled with flour counter, flatten the pastry and slice it into four squares sufficiently sized to enclose each piece of onion. Gently put one pastry square on top of each piece of onion, press down around the edges with the reverse of a tool, then heat for a short while, until the dough is browned. Place a serving platter on top of the pastry tray, then invert to flip the tarts on to the board. Slowly remove the paper and present.