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This method provides a quick version on pissaladière, transforming a handful of dough trimmings into a impromptu snack. Keep and gather any scraps into a ball and roll out again as the need arises. Pastry freezes beautifully in the freezer, and by skipping two laborious processes in the classic method – preparing the dough and caramelising the onions – this version assembles in nearly half the time. Instead, the onions are heated inverted, steaming and caramelising beneath a covering of dough with small fish and dark olives for a speedy, fun variation on a French classic. Should you have less pastry, you can always reduce the recipe.

Fast Upside-Down Pissaladière Tarts

The current wave of upside-down tarts, which spread quickly on social media and Instagram a couple of years ago, may have begun with a delicious and easy fruit and honey pastry or an inspirational savory tart that even led to a entire publication on flipped dishes. Additionally, I have been having a lot of fun with flipped preparations recently, from an elongated savory tart to these quick small onion tarts. It’s a straightforward, creative approach to create something that seems extra-special.

Yields 4 individual tarts

• 1 sweet onion
• 2 tbsp vegetable oil
• 1 tbsp honey
• Salt and freshly ground pepper
• 8 salted fish (or 4, for a less intense flavor)
• Dark pitted olives, to taste
• 120g pastry sheets – light or shortcrust works too

Heat the oven to a hot oven. Remove the skin and clean the onion, then slice into four thick, round slices. Line a stovetop-safe cookie sheet with parchment, then plan where you will put each piece of onion. Drizzle those locations with oil and syrup, then season. Put two small fish on top of each flavored spot and layer them with a piece of onion. Nestle a few dark olives in and around the onions, then add with a extra olive oil, sweetener, salt flakes and pepper.

Turn on two neighboring hob rings to a medium heat, put the sheet on top of the rings and leave the onions to heat untouched for a short time.

In the meantime, on a lightly floured board, spread the dough and cut it into four pieces sufficiently sized to enclose each round of onion. Precisely lay one pastry rectangle on top of each slice of onion, press down on the perimeter with the reverse of a utensil, then bake for a short while, until the dough is crispy. Lay a board on top of the hot pan, then invert to turn the tarts on to the board. Slowly peel away the paper and enjoy.