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This particular recipe offers a fast take on the French onion tart, converting a small amount of pastry scraps into a spontaneous delicacy. Keep and collect any leftovers into a round mass and use again as and when required. Pastry keeps well in the freezer compartment, and by avoiding two lengthy processes in the classic method – creating the dough and caramelizing the onions – this dish assembles in nearly half the time. In its place, the onions are heated upside down, softening and caramelising below a covering of dough with small fish and brined olives for a quick, fun twist on a iconic French recipe. In case you have less pastry, you can always halve the recipe.

Quick Flipped Pissaladière Tarts

The present wave of upside-down tarts, which became popular on video platforms and social networks a couple of years ago, may have begun with an appetizing and simple fruit and honey pastry or an inspirational onion tart that even inspired a entire publication on inverted recipes. Additionally, I have been having a lot of fun with cooking upside down recently, from an elongated savory tart to these quick small onion tarts. It’s a simple, fun method to create something that appears extra-special.

Produces 4 individual tarts

• 1 sweet onion
• 2 tbsp olive oil
• 1 tbsp agave nectar
• Salt and freshly ground pepper
• 8 anchovies (or 4, for a milder taste)
• Dark pitted olives, to taste
• 120g pastry – puff or shortcrust can be used as well

Preheat the stove to 210C (190C fan)/410F/gas 6½. Peel and prepare the onion, then slice into four large, cross-sections. Cover a hob-appropriate baking tray with non-stick paper, then visualize where you will put each slice of onion. Pour those locations with olive oil and syrup, then add salt and pepper. Lay two fillets on top of each flavored area and cover them with a piece of onion. Nestle a few dark olives inside and beside the onions, then add with a extra fat, nectar, seasoning and black pepper.

Turn on two side-by-side hob rings to a moderate temperature, place the sheet on top of the burners and allow the onions to heat undisturbed for 5 minutes.

At the same time, on a lightly floured surface, spread the dough and trim it into four rectangles just large enough to enclose each piece of onion. Carefully lay one pastry square on top of each slice of onion, press down on the perimeter with the back of a fork, then cook for 20 minutes, until the crust is golden brown. Lay a plate on top of the hot pan, then invert to flip the tarts on to the surface. Gently remove the lining and serve.