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This technique offers a quick version on pissaladière, transforming a small amount of leftover pastry into a spontaneous treat. Keep and gather any scraps into a round mass and use again whenever needed. Dough stores nicely in the icebox, and by skipping two laborious processes in the traditional preparation – making the pastry and caramelizing the onions – this dish comes together in nearly half the time. Instead, the onions are prepared upside down, steaming and caramelising beneath a covering of pastry with anchovies and brined olives for a fast, fun variation on a French classic. In case you have not as much pastry, you can always cut down the method.

Fast Inverted Pissaladière Tarts

The current popularity of inverted pastries, which became popular on social media and photo-sharing apps a recently, may have started with a tasty and simple fruit and honey pastry or an creative pastry dish that even inspired a whole book on inverted recipes. Additionally, I have been enjoying myself with cooking upside down these days, from an extra-long leek tart to these speedy small onion tarts. It’s a straightforward, creative method to create something that feels particularly unique.

Makes 4 single servings

• 1 red onion
• 2 tbsp vegetable oil
• 1 tbsp maple syrup
• Sea salt and black pepper
• 8 small fillets (or 4, for a less intense flavor)
• Brined olives, to taste
• 120g dough – puff or shortcrust works too

Heat the oven to 210C (190C fan)/410F/gas 6½. Strip and clean the onion, then slice into four thick, cross-sections. Prepare a stovetop-safe baking tray with parchment, then imagine where you will put each piece of onion. Sprinkle those areas with olive oil and honey, then flavor. Place two small fish on top of each seasoned patch and layer them with a round of onion. Arrange a few dark olives among the onions, then add with a extra oil, honey, salt flakes and black pepper.

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

In the meantime, on a lightly floured counter, roll out the sheets and trim it into four rectangles just large enough to top each piece of onion. Precisely lay one pastry square on top of each slice of onion, seal on the perimeter with the back of a fork, then heat for a short while, until the dough is crispy. Set a serving platter on top of the baking sheet, then invert to turn the tarts on to the plate. Gently lift off the paper and enjoy.