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This method presents a quick take on the French onion tart, transforming some leftover of dough trimmings into a impromptu treat. Keep and gather any scraps into a round mass and re-roll as the need arises. Pastry freezes beautifully in the freezer, and by omitting two time-consuming procedures in the classic recipe – making the pastry and caramelizing the onions – this version is ready in nearly half the time. Alternatively, the onions are prepared upside down, cooking and caramelizing under a layer of dough with anchovies and dark olives for a quick, fun take on a iconic French recipe. In case you have a smaller amount of dough, you can always cut down the method.

Quick Upside-Down Pissaladière Tarts

The recent trend of upside-down tarts, which spread quickly on video platforms and social networks a few years back, may have originated with a delicious and easy sweet pastry creation or an creative savory tart that even resulted in a entire publication on upside-down cooking. Personally, I’ve been enjoying myself with cooking upside down lately, from an extra-long leek tart to these fast mini French tarts. It’s a straightforward, creative method to make something that seems especially impressive.

Makes 4 individual tarts

• 1 sweet onion
• 2 tbsp vegetable oil
• 1 tbsp honey
• Sea salt and peppercorns
• 8 small fillets (or 4, for a milder flavor)
• Dark pitted olives, to taste
• 120g pastry sheets – puff or buttery works as well

Preheat the appliance to 210C (190C fan)/410F/gas 6½. Strip and prepare the onion, then slice into four sizable, circular pieces. Cover a stovetop-safe cookie sheet with parchment, then visualize where you will put each round of onion. Pour those areas with olive oil and sweetener, then add salt and pepper. Lay two small fish on top of each seasoned spot and top them with a slice of onion. Tuck a few black olives among the onions, then sprinkle with a additional fat, honey, salt flakes and spice.

Switch on two neighboring hob rings to a medium heat, place the pan on top of the elements and let the onions to simmer untouched for five minutes.

Meanwhile, on a lightly floured board, roll out the pastry and cut it into four rectangles just large enough to cover each slice of onion. Carefully put one dough piece on top of each piece of onion, press down along the sides with the reverse of a tool, then bake for twenty minutes, until the dough is browned. Place a plate on top of the pastry tray, then invert to turn the tarts on to the surface. Carefully remove the paper and enjoy.