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The following recipe presents a speedy version on pissaladière, transforming a handful of leftover pastry into a quick snack. Save and collect any leftovers into a round mass and re-roll as and when required. Dough stores nicely in the freezer compartment, and by omitting two time-consuming procedures in the standard preparation – making the pastry and caramelising the onions – this recipe comes together about an hour faster. In its place, the onions are cooked flipped, steaming and caramelizing below a layer of dough with small fish and black olives for a quick, playful take on a French classic. And if you have less pastry, you can always cut down the method.

Quick Upside-Down Pissaladière Tarts

The recent popularity of flipped tarts, which went viral on TikTok and Instagram a recently, may have originated with a tasty and easy fruit and honey pastry or an inspirational pastry dish that even led to a complete guide on flipped dishes. I’ve also been having a lot of fun with cooking upside down these days, from an extra-long leek tart to these quick mini French tarts. It’s a easy, fun approach to create something that seems particularly unique.

Yields 4 personal pastries

• 1 purple onion
• 2 tbsp olive oil
• 1 tbsp honey
• Salt and freshly ground pepper
• 8 salted fish (or 4, for a milder taste profile)
• Pitted black olives, to taste
• 120g pastry – puff or firm is suitable too

Preheat the oven to a hot oven. Remove the skin and clean the onion, then chop into four sizable, round slices. Line a hob-appropriate cookie sheet with baking paper, then visualize where you will place each slice of onion. Pour those areas with olive oil and sweetener, then flavor. Place two fillets on top of each flavored spot and cover them with a slice of onion. Arrange a few black olives in and around the onions, then season with a additional oil, honey, seasoning and black pepper.

Turn on two adjacent hob rings to a medium heat, place the pan on top of the elements and allow the onions to cook undisturbed for 5 minutes.

Meanwhile, on a sprinkled with flour counter, roll out the dough and trim it into four rectangles just large enough to cover each piece of onion. Carefully put one dough piece on top of each piece of onion, seal around the edges with the back of a fork, then heat for twenty minutes, until the crust is golden brown. Set a serving platter on top of the baking sheet, then turn over to invert the tarts on to the board. Carefully peel away the lining and present.