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This method offers a quick interpretation on pissaladière, transforming some leftover of leftover pastry into a impromptu treat. Store and gather any leftovers into a lump and roll out again whenever needed. Dough keeps well in the icebox, and by skipping two laborious procedures in the traditional recipe – creating the dough and caramelising the onions – this recipe is ready much more quickly. Alternatively, the onions are heated inverted, steaming and caramelizing under a blanket of pastry with anchovies and black olives for a quick, fun variation on a iconic French recipe. Should you have a smaller amount of dough, you can always cut down the recipe.

Quick Flipped Pissaladière Tarts

The current trend of flipped tarts, which became popular on social media and photo-sharing apps a couple of years ago, may have originated with a tasty and simple sweet pastry creation or an creative onion tart that even resulted in a complete guide on flipped dishes. Personally, I’ve been enjoying myself with cooking upside down lately, from an elongated savory tart to these speedy mini French tarts. It’s a easy, playful approach to make something that seems particularly unique.

Makes 4 single servings

• 1 red onion
• 2 tbsp extra virgin oil
• 1 tbsp maple syrup
• Sea salt and black pepper
• 8 small fillets (or 4, for a less intense flavor)
• Dark pitted olives, to taste
• 120g pastry – puff or buttery works as well

Warm up the appliance to 410F/210C. Peel and clean the onion, then slice into four large, cross-sections. Cover a heat-resistant baking tray with non-stick paper, then visualize where you will put each round of onion. Drizzle those spots with oil and honey, then add salt and pepper. Lay two fillets on top of each prepared patch and cover them with a slice of onion. Tuck a few olives among the onions, then sprinkle with a additional fat, nectar, salt and spice.

Turn on two neighboring hob rings to a moderate temperature, put the tray on top of the elements and let the onions to heat untouched for a short time.

In the meantime, on a dusted board, flatten the sheets and slice it into four pieces sufficiently sized to enclose each slice of onion. Carefully lay one dough piece on top of each round of onion, flatten around the edges with the back of a utensil, then heat for twenty minutes, until the dough is browned. Lay a plate on top of the baking sheet, then flip to flip the tarts on to the board. Gently remove the lining and present.