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This technique provides a fast interpretation on the French onion tart, turning some leftover of dough trimmings into a impromptu snack. Save and combine any leftovers into a lump and roll out again whenever needed. Pastry freezes beautifully in the freezer compartment, and by avoiding two lengthy steps in the traditional recipe – making the dough and cooking slowly the onions – this recipe is ready about an hour faster. Alternatively, the onions are cooked flipped, cooking and caramelising under a layer of pastry with anchovies and brined olives for a speedy, fun take on a iconic French recipe. In case you have not as much pastry, you can always cut down the ingredients.

Fast Inverted Pissaladière Tarts

The current trend of inverted pastries, which spread quickly on video platforms and social networks a recently, may have originated with an appetizing and straightforward peach and honey puff pastry or an motivational pastry dish that even led to a whole book on flipped dishes. Additionally, I have been experimenting with flipped preparations lately, from an lengthy vegetable pastry to these fast pissaladière tartlets. It’s a simple, playful way to create something that seems extra-special.

Yields 4 personal pastries

• 1 red onion
• 2 tbsp extra virgin oil
• 1 tbsp agave nectar
• Sea salt and peppercorns
• 8 small fillets (or 4, for a milder taste profile)
• Pitted black olives, to taste
• 120g pastry sheets – flaky or shortcrust is suitable also

Heat the appliance to 410F/210C. Remove the skin and trim the onion, then chop into four thick, round slices. Line a stovetop-safe baking tray with non-stick paper, then visualize where you will put each round of onion. Sprinkle those locations with olive oil and sweetener, then season. Place two small fish on top of each flavored spot and cover them with a round of onion. Arrange a few olives in and around the onions, then add with a additional fat, sweetener, salt flakes and pepper.

Activate two side-by-side burners to a moderate temperature, set the tray on top of the elements and let the onions to simmer undisturbed for a short time.

In the meantime, on a dusted counter, spread the pastry and slice it into four pieces big enough to enclose each piece of onion. Gently place one pastry square on top of each slice of onion, flatten on the perimeter with the back of a fork, then cook for twenty minutes, until the crust is crispy. Place a plate on top of the pastry tray, then flip to invert the tarts on to the plate. Carefully peel away the parchment and serve.