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This particular technique provides a quick take on pissaladière, turning some leftover of pastry scraps into a quick treat. Save and collect any scraps into a round mass and roll out again whenever needed. Dough freezes beautifully in the freezer, and by omitting two lengthy steps in the classic preparation – preparing the pastry and cooking slowly the onions – this dish is ready in nearly half the time. In its place, the onions are prepared upside down, steaming and caramelizing below a layer of pastry with anchovies and dark olives for a quick, fun take on a iconic French recipe. In case you have not as much pastry, you can always reduce the recipe.

Quick Inverted Pissaladière Tarts

The current popularity of upside-down tarts, which spread quickly on video platforms and photo-sharing apps a few years back, may have started with a delicious and easy sweet pastry creation or an creative savory tart that even inspired a complete guide on upside-down cooking. Personally, I’ve been experimenting with flipped preparations these days, from an lengthy vegetable pastry to these quick pissaladière tartlets. It’s a easy, playful way to create something that seems especially impressive.

Makes 4 individual tarts

• 1 purple onion
• 2 tbsp vegetable oil
• 1 tbsp honey
• Kosher salt and freshly ground pepper
• 8 anchovies (or 4, for a subtler taste)
• Pitted black olives, to taste
• 120g dough – flaky or shortcrust can be used as well

Heat the appliance to 410F/210C. Remove the skin and trim the onion, then cut into four thick, circular pieces. Prepare a stovetop-safe cookie sheet with baking paper, then imagine where you will put each round of onion. Drizzle those areas with cooking oil and honey, then add salt and pepper. Place two fillets on top of each flavored patch and top them with a piece of onion. Nestle a few black olives among the onions, then add with a extra olive oil, sweetener, seasoning and pepper.

Activate two neighboring burners to a medium heat, place the pan on top of the elements and allow the onions to heat without moving for 5 minutes.

At the same time, on a lightly floured surface, flatten the pastry and slice it into four squares just large enough to enclose each slice of onion. Carefully place one pastry rectangle on top of each round of onion, flatten on the perimeter with the reverse of a tool, then cook for twenty minutes, until the dough is browned. Place a serving platter on top of the pastry tray, then invert to invert the tarts on to the board. Carefully lift off the paper and present.