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This particular technique presents a fast interpretation on pissaladière, transforming a handful of dough trimmings into a spontaneous treat. Keep and gather any trimmings into a lump and roll out again as and when required. Dough keeps well in the icebox, and by skipping two time-consuming processes in the traditional method – creating the dough and caramelizing the onions – this dish is ready in nearly half the time. Alternatively, the onions are prepared inverted, cooking and caramelising under a layer of pastry with salted fish and dark olives for a quick, playful twist on a traditional French dish. Should you have a smaller amount of dough, you can always halve the recipe.

Quick Flipped Pissaladière Tarts

The current popularity of inverted pastries, which went viral on video platforms and social networks a recently, may have originated with a tasty and simple fruit and honey pastry or an motivational savory tart that even inspired a entire publication on flipped dishes. Personally, I’ve been having a lot of fun with inverted baking recently, from an lengthy vegetable pastry to these fast mini French tarts. It’s a simple, fun method to prepare something that appears extra-special.

Produces 4 single servings

• 1 sweet onion
• 2 tbsp vegetable oil
• 1 tbsp honey
• Salt and freshly ground pepper
• 8 salted fish (or 4, for a subtler flavor)
• Dark pitted olives, to taste
• 120g dough – puff or shortcrust can be used too

Preheat the stove to 410F/210C. Remove the skin and clean the onion, then chop into four sizable, round slices. Prepare a heat-resistant baking tray with baking paper, then imagine where you will position each piece of onion. Sprinkle those areas with cooking oil and syrup, then add salt and pepper. Lay two small fish on top of each prepared spot and top them with a piece of onion. Tuck a few dark olives among the onions, then sprinkle with a little more fat, honey, salt and pepper.

Turn on two neighboring stovetop elements to a warm setting, place the sheet on top of the burners and leave the onions to cook untouched for five minutes.

Meanwhile, on a sprinkled with flour counter, roll out the dough and cut it into four pieces big enough to enclose each slice of onion. Precisely put one pastry square on top of each round of onion, flatten on the perimeter with the flat side of a tool, then bake for 20 minutes, until the dough is golden brown. Lay a serving platter on top of the hot pan, then invert to flip the tarts on to the board. Carefully peel away the lining and enjoy.