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The following recipe provides a quick take on pissaladière, transforming some leftover of leftover pastry into a quick snack. Keep and combine any scraps into a lump and roll out again as and when required. Dough freezes beautifully in the freezer compartment, and by omitting two time-consuming procedures in the traditional method – creating the pastry and caramelising the onions – this version is ready in nearly half the time. Alternatively, the onions are cooked flipped, cooking and browning beneath a blanket of pastry with small fish and black olives for a quick, playful take on a traditional French dish. And if you have not as much pastry, you can always halve the ingredients.

Fast Flipped Pissaladière Tarts

The recent wave of flipped tarts, which spread quickly on video platforms and social networks a recently, may have started with a tasty and straightforward fruit and honey pastry or an inspirational savory tart that even led to a complete guide on upside-down cooking. Personally, I’ve been experimenting with inverted baking recently, from an extra-long leek tart to these quick pissaladière tartlets. It’s a easy, playful approach to make something that seems particularly unique.

Makes 4 single servings

• 1 sweet onion
• 2 tbsp olive oil
• 1 tbsp maple syrup
• Kosher salt and peppercorns
• 8 anchovies (or 4, for a less intense taste)
• Pitted black olives, to taste
• 120g pastry sheets – light or buttery can be used also

Heat the appliance to 410F/210C. Remove the skin and trim the onion, then slice into four sizable, round slices. Cover a hob-appropriate cookie sheet with parchment, then visualize where you will place each slice of onion. Pour those locations with olive oil and honey, then flavor. Put two small fish on top of each seasoned spot and top them with a piece of onion. Arrange a few dark olives inside and beside the onions, then season with a extra oil, nectar, seasoning and spice.

Activate two neighboring stovetop elements to a moderate temperature, put the pan on top of the burners and let the onions to cook undisturbed for 5 minutes.

At the same time, on a lightly floured surface, flatten the pastry and cut it into four squares sufficiently sized to enclose each round of onion. Carefully put one dough piece on top of each round of onion, flatten around the edges with the reverse of a utensil, then heat for twenty minutes, until the pastry is crispy. Lay a serving platter on top of the pastry tray, then flip to flip the tarts on to the board. Gently lift off the paper and enjoy.