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This particular method provides a fast interpretation on pissaladière, converting a small amount of dough trimmings into a impromptu treat. Store and collect any scraps into a round mass and roll out again whenever needed. Dough freezes beautifully in the icebox, and by omitting two time-consuming processes in the traditional method – creating the pastry and caramelising the onions – this version comes together in nearly half the time. In its place, the onions are cooked inverted, softening and caramelizing beneath a layer of dough with salted fish and brined olives for a quick, playful variation on a traditional French dish. And if you have less pastry, you can always halve the recipe.

Speedy Inverted Pissaladière Tarts

The present wave of inverted pastries, which spread quickly on video platforms and social networks a few years back, may have started with a delicious and simple sweet pastry creation or an inspirational pastry dish that even inspired a complete guide on inverted recipes. Personally, I’ve been enjoying myself with flipped preparations these days, from an elongated savory tart to these quick mini French tarts. It’s a easy, creative method to prepare something that feels extra-special.

Yields 4 individual tarts

• 1 purple onion
• 2 tbsp olive oil
• 1 tbsp maple syrup
• Sea salt and peppercorns
• 8 small fillets (or 4, for a subtler taste profile)
• Dark pitted olives, to taste
• 120g pastry sheets – flaky or buttery can be used as well

Warm up the appliance to 210C (190C fan)/410F/gas 6½. Strip and trim the onion, then chop into four sizable, circular pieces. Prepare a heat-resistant cookie sheet with non-stick paper, then imagine where you will place each round of onion. Drizzle those areas with cooking oil and syrup, then add salt and pepper. Put two small fish on top of each seasoned patch and top them with a piece of onion. Nestle a few dark olives inside and beside the onions, then season with a extra oil, nectar, salt and pepper.

Activate two neighboring hob rings to a medium heat, place the tray on top of the elements and leave the onions to cook untouched for a short time.

Meanwhile, on a sprinkled with flour counter, roll out the dough and cut it into four rectangles just large enough to cover each round of onion. Carefully lay one pastry square on top of each round of onion, press down around the edges with the back of a utensil, then cook for 20 minutes, until the pastry is crispy. Place a plate on top of the pastry tray, then turn over to turn the tarts on to the board. Slowly remove the lining and serve.