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This particular technique provides a quick take on the French onion tart, transforming a small amount of dough trimmings into a impromptu treat. Store and collect any scraps into a round mass and roll out again whenever needed. Pastry stores nicely in the icebox, and by omitting two lengthy processes in the standard recipe – preparing the dough and cooking slowly the onions – this recipe assembles much more quickly. Instead, the onions are cooked upside down, softening and browning below a layer of dough with anchovies and brined olives for a speedy, playful take on a French classic. Should you have a smaller amount of dough, you can always halve the recipe.

Speedy Flipped Pissaladière Tarts

The present popularity of inverted pastries, which spread quickly on video platforms and photo-sharing apps a few years back, may have begun with a delicious and straightforward sweet pastry creation or an creative pastry dish that even resulted in a complete guide on upside-down cooking. I’ve also been experimenting with cooking upside down lately, from an extra-long leek tart to these fast mini French tarts. It’s a straightforward, creative method to make something that appears especially impressive.

Makes 4 single servings

• 1 sweet onion
• 2 tbsp extra virgin oil
• 1 tbsp honey
• Kosher salt and peppercorns
• 8 anchovies (or 4, for a milder flavor)
• Dark pitted olives, to taste
• 120g dough – puff or firm is suitable too

Heat the stove to a hot oven. Remove the skin and prepare the onion, then slice into four sizable, round slices. Line a stovetop-safe cookie sheet with parchment, then imagine where you will put each round of onion. Drizzle those areas with cooking oil and syrup, then add salt and pepper. Place two anchovies on top of each seasoned patch and layer them with a slice of onion. Tuck a few dark olives in and around the onions, then add with a little more oil, sweetener, salt flakes and spice.

Activate two side-by-side hob rings to a medium heat, place the tray on top of the rings and let the onions to cook untouched for 5 minutes.

In the meantime, on a lightly floured surface, spread the sheets and slice it into four pieces just large enough to top each piece of onion. Carefully place one dough piece on top of each round of onion, press down on the perimeter with the flat side of a fork, then bake for twenty minutes, until the pastry is golden brown. Place a board on top of the hot pan, then flip to turn the tarts on to the board. Carefully remove the lining and serve.