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This particular technique offers a fast version on the French onion tart, transforming some leftover of leftover pastry into a impromptu treat. Store and gather any scraps into a ball and use again as the need arises. Dough keeps well in the icebox, and by avoiding two laborious procedures in the classic method – creating the dough and cooking slowly the onions – this recipe comes together much more quickly. In its place, the onions are heated flipped, steaming and caramelizing beneath a covering of dough with small fish and brined olives for a speedy, fun take on a iconic French recipe. And if you have less pastry, you can always reduce the method.

Quick Upside-Down Pissaladière Tarts

The recent popularity of upside-down tarts, which went viral on video platforms and photo-sharing apps a couple of years ago, may have begun with an appetizing and straightforward sweet pastry creation or an motivational pastry dish that even inspired a entire publication on upside-down cooking. I’ve also been experimenting with flipped preparations lately, from an elongated savory tart to these speedy small onion tarts. It’s a straightforward, playful way to make something that feels especially impressive.

Yields 4 personal pastries

• 1 purple onion
• 2 tbsp olive oil
• 1 tbsp maple syrup
• Kosher salt and freshly ground pepper
• 8 small fillets (or 4, for a milder flavor)
• Pitted black olives, to taste
• 120g pastry sheets – puff or firm works too

Warm up the oven to a hot oven. Remove the skin and trim the onion, then chop into four large, round slices. Line a hob-appropriate baking tray with parchment, then visualize where you will position each slice of onion. Pour those areas with cooking oil and honey, then season. Lay two fillets on top of each seasoned patch and top them with a round of onion. Arrange a few black olives inside and beside the onions, then season with a little more oil, sweetener, salt flakes and black pepper.

Turn on two side-by-side burners to a warm setting, put the pan on top of the rings and allow the onions to simmer undisturbed for five minutes.

At the same time, on a dusted surface, roll out the dough and slice it into four pieces sufficiently sized to cover each slice of onion. Carefully place one pastry square on top of each round of onion, seal along the sides with the reverse of a tool, then cook for twenty minutes, until the dough is golden brown. Place a serving platter on top of the pastry tray, then flip to invert the tarts on to the board. Carefully lift off the paper and enjoy.