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This particular technique offers a speedy take on the French onion tart, transforming a handful of dough trimmings into a quick snack. Save and gather any leftovers into a ball and roll out again as the need arises. Dough freezes beautifully in the freezer, and by skipping two lengthy procedures in the traditional recipe – making the dough and caramelising the onions – this version comes together much more quickly. In its place, the onions are cooked inverted, cooking and caramelizing under a covering of dough with small fish and black olives for a speedy, fun take on a iconic French recipe. And if you have a smaller amount of dough, you can always halve the recipe.

Fast Flipped Pissaladière Tarts

The current trend of upside-down tarts, which spread quickly on social media and Instagram a couple of years ago, may have started with a tasty and simple peach and honey puff pastry or an creative pastry dish that even led to a complete guide on upside-down cooking. Additionally, I have been having a lot of fun with inverted baking recently, from an lengthy vegetable pastry to these fast small onion tarts. It’s a straightforward, creative way to prepare something that seems particularly unique.

Produces 4 individual tarts

• 1 purple onion
• 2 tbsp olive oil
• 1 tbsp honey
• Sea salt and black pepper
• 8 salted fish (or 4, for a milder flavor)
• Pitted black olives, to taste
• 120g pastry – flaky or buttery is suitable also

Heat the stove to a hot oven. Remove the skin and prepare the onion, then cut into four sizable, cross-sections. Line a stovetop-safe oven sheet with baking paper, then imagine where you will put each slice of onion. Pour those spots with cooking oil and syrup, then add salt and pepper. Lay two fillets on top of each flavored spot and top them with a piece of onion. Nestle a few olives inside and beside the onions, then add with a extra fat, honey, salt and pepper.

Switch on two side-by-side hob rings to a warm setting, set the tray on top of the rings and let the onions to heat undisturbed for five minutes.

Meanwhile, on a sprinkled with flour board, spread the pastry and trim it into four squares sufficiently sized to enclose each piece of onion. Gently place one pastry square on top of each round of onion, seal on the perimeter with the flat side of a tool, then heat for 20 minutes, until the pastry is browned. Place a board on top of the baking sheet, then flip to flip the tarts on to the plate. Carefully peel away the parchment and serve.