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The following recipe presents a quick version on pissaladière, converting a handful of dough trimmings into a impromptu snack. Store and combine any leftovers into a round mass and re-roll as and when required. Dough stores nicely in the freezer compartment, and by avoiding two lengthy processes in the classic recipe – preparing the dough and caramelizing the onions – this version assembles about an hour faster. In its place, the onions are heated flipped, softening and caramelizing under a layer of pastry with small fish and dark olives for a speedy, fun twist on a iconic French recipe. In case you have less pastry, you can always halve the ingredients.

Fast Upside-Down Pissaladière Tarts

The recent popularity of flipped tarts, which spread quickly on video platforms and Instagram a recently, may have begun with an appetizing and easy fruit and honey pastry or an motivational onion tart that even inspired a complete guide on flipped dishes. Additionally, I have been experimenting with flipped preparations these days, from an elongated savory tart to these quick mini French tarts. It’s a easy, creative way to prepare something that feels extra-special.

Produces 4 personal pastries

• 1 purple onion
• 2 tbsp extra virgin oil
• 1 tbsp honey
• Salt and peppercorns
• 8 anchovies (or 4, for a less intense taste profile)
• Dark pitted olives, to taste
• 120g dough – light or shortcrust can be used as well

Heat the appliance to a hot oven. Remove the skin and trim the onion, then slice into four sizable, cross-sections. Prepare a hob-appropriate oven sheet with baking paper, then visualize where you will put each piece of onion. Pour those spots with olive oil and honey, then add salt and pepper. Put two small fish on top of each flavored patch and layer them with a piece of onion. Tuck a few black olives in and around the onions, then add with a additional olive oil, sweetener, salt flakes and black pepper.

Switch on two side-by-side hob rings to a moderate temperature, put the pan on top of the burners and leave the onions to simmer untouched for five minutes.

In the meantime, on a lightly floured board, flatten the dough and cut it into four pieces just large enough to cover each slice of onion. Gently lay one dough piece on top of each piece of onion, flatten along the sides with the flat side of a fork, then heat for twenty minutes, until the dough is golden brown. Place a serving platter on top of the baking sheet, then turn over to invert the tarts on to the plate. Gently peel away the lining and present.