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The following method offers a quick interpretation on the French onion tart, turning a small amount of leftover pastry into a quick delicacy. Store and collect any trimmings into a round mass and re-roll as and when required. Dough keeps well in the icebox, and by avoiding two laborious procedures in the standard method – making the pastry and caramelising the onions – this recipe comes together in nearly half the time. Instead, the onions are cooked flipped, cooking and caramelising below a covering of dough with small fish and black olives for a speedy, playful take on a traditional French dish. In case you have not as much pastry, you can always reduce the ingredients.

Speedy Upside-Down Pissaladière Tarts

The recent trend of inverted pastries, which went viral on TikTok and photo-sharing apps a few years back, may have begun with a delicious and straightforward sweet pastry creation or an motivational onion tart that even led to a complete guide on inverted recipes. Personally, I’ve been experimenting with cooking upside down these days, from an elongated savory tart to these quick mini French tarts. It’s a simple, fun approach to create something that seems particularly unique.

Makes 4 personal pastries

• 1 purple onion
• 2 tbsp extra virgin oil
• 1 tbsp agave nectar
• Salt and freshly ground pepper
• 8 small fillets (or 4, for a less intense taste)
• Pitted black olives, to taste
• 120g pastry – puff or buttery is suitable also

Heat the appliance to 410F/210C. Peel and prepare the onion, then cut into four thick, round slices. Prepare a heat-resistant oven sheet with parchment, then plan where you will position each piece of onion. Pour those spots with cooking oil and sweetener, then add salt and pepper. Place two small fish on top of each prepared spot and layer them with a piece of onion. Arrange a few black olives inside and beside the onions, then season with a extra fat, honey, salt flakes and spice.

Activate two side-by-side hob rings to a medium heat, place the pan on top of the elements and leave the onions to heat untouched for five minutes.

At the same time, on a sprinkled with flour counter, flatten the pastry and cut it into four squares big enough to top each round of onion. Precisely lay one pastry rectangle on top of each round of onion, seal around the edges with the flat side of a utensil, then cook for a short while, until the dough is browned. Set a serving platter on top of the baking sheet, then invert to flip the tarts on to the plate. Carefully remove the lining and present.