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This particular technique offers a quick version on the French onion tart, transforming some leftover of leftover pastry into a impromptu snack. Save and collect any trimmings into a lump and use again as the need arises. Pastry keeps well in the freezer compartment, and by omitting two lengthy procedures in the standard method – preparing the dough and caramelising the onions – this recipe comes together in nearly half the time. Instead, the onions are prepared upside down, softening and caramelizing under a blanket of dough with small fish and dark olives for a fast, fun take on a French classic. In case you have less pastry, you can always halve the ingredients.

Speedy Flipped Pissaladière Tarts

The recent wave of upside-down tarts, which became popular on social media and social networks a couple of years ago, may have originated with a delicious and simple peach and honey puff pastry or an motivational savory tart that even resulted in a whole book on flipped dishes. I’ve also been experimenting with inverted baking these days, from an elongated savory tart to these quick pissaladière tartlets. It’s a simple, fun way to create something that feels particularly unique.

Yields 4 individual tarts

• 1 red onion
• 2 tbsp olive oil
• 1 tbsp agave nectar
• Salt and peppercorns
• 8 salted fish (or 4, for a milder flavor)
• Dark pitted olives, to taste
• 120g pastry sheets – puff or firm works also

Warm up the appliance to a hot oven. Strip and clean the onion, then slice into four sizable, cross-sections. Cover a stovetop-safe cookie sheet with parchment, then visualize where you will position each piece of onion. Pour those locations with oil and sweetener, then flavor. Place two small fish on top of each flavored spot and cover them with a round of onion. Arrange a few dark olives in and around the onions, then add with a additional olive oil, nectar, seasoning and pepper.

Activate two neighboring stovetop elements to a medium heat, put the sheet on top of the elements and leave the onions to heat undisturbed for 5 minutes.

At the same time, on a sprinkled with flour surface, roll out the sheets and trim it into four squares just large enough to top each round of onion. Gently lay one dough piece on top of each round of onion, flatten around the edges with the flat side of a tool, then cook for a short while, until the crust is golden brown. Set a plate on top of the baking sheet, then turn over to turn the tarts on to the plate. Gently remove the lining and enjoy.