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This method provides a fast interpretation on pissaladière, transforming some leftover of dough trimmings into a impromptu delicacy. Save and gather any leftovers into a round mass and re-roll as the need arises. Pastry freezes beautifully in the freezer, and by skipping two lengthy steps in the standard preparation – preparing the dough and caramelising the onions – this dish is ready much more quickly. Instead, the onions are cooked upside down, cooking and caramelizing below a covering of dough with anchovies and black olives for a speedy, playful take on a French classic. And if you have less pastry, you can always halve the method.

Speedy Flipped Pissaladière Tarts

The recent popularity of upside-down tarts, which went viral on video platforms and social networks a few years back, may have started with an appetizing and simple fruit and honey pastry or an motivational savory tart that even led to a whole book on inverted recipes. I’ve also been having a lot of fun with inverted baking recently, from an elongated savory tart to these fast pissaladière tartlets. It’s a easy, playful way to prepare something that feels extra-special.

Makes 4 single servings

• 1 red onion
• 2 tbsp vegetable oil
• 1 tbsp maple syrup
• Kosher salt and peppercorns
• 8 salted fish (or 4, for a milder taste profile)
• Pitted black olives, to taste
• 120g pastry sheets – flaky or buttery can be used as well

Heat the oven to 210C (190C fan)/410F/gas 6½. Strip and trim the onion, then cut into four large, round slices. Line a stovetop-safe cookie sheet with non-stick paper, then plan where you will position each round of onion. Pour those spots with olive oil and syrup, then add salt and pepper. Put two small fish on top of each flavored patch and top them with a slice of onion. Arrange a few dark olives in and around the onions, then sprinkle with a little more fat, sweetener, salt and spice.

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

In the meantime, on a sprinkled with flour surface, roll out the sheets and cut it into four squares just large enough to cover each piece of onion. Carefully lay one dough piece on top of each round of onion, flatten around the edges with the back of a tool, then cook for twenty minutes, until the dough is browned. Set a board on top of the hot pan, then turn over to flip the tarts on to the plate. Carefully lift off the parchment and present.