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This technique provides a quick interpretation on the French onion tart, converting a small amount of dough trimmings into a quick treat. Keep and gather any leftovers into a round mass and roll out again whenever needed. Dough keeps well in the icebox, and by skipping two laborious steps in the traditional recipe – preparing the pastry and caramelising the onions – this dish assembles much more quickly. Instead, the onions are prepared flipped, cooking and caramelizing beneath a layer of dough with anchovies and brined olives for a fast, playful twist on a iconic French recipe. In case you have a smaller amount of dough, you can always halve the recipe.

Speedy Upside-Down Pissaladière Tarts

The recent popularity of upside-down tarts, which became popular on social media and photo-sharing apps a recently, may have begun with a delicious and simple fruit and honey pastry or an motivational onion tart that even led to a complete guide on inverted recipes. Personally, I’ve been having a lot of fun with inverted baking recently, from an lengthy vegetable pastry to these speedy pissaladière tartlets. It’s a easy, playful way to make something that appears extra-special.

Produces 4 single servings

• 1 purple onion
• 2 tbsp extra virgin oil
• 1 tbsp agave nectar
• Sea salt and peppercorns
• 8 small fillets (or 4, for a milder taste profile)
• Brined olives, to taste
• 120g pastry – flaky or firm can be used also

Heat the stove to 410F/210C. Strip and clean the onion, then chop into four thick, round slices. Prepare a hob-appropriate oven sheet with parchment, then visualize where you will place each piece of onion. Sprinkle those spots with olive oil and syrup, then flavor. Lay two anchovies on top of each flavored patch and top them with a piece of onion. Tuck a few olives inside and beside the onions, then season with a extra oil, honey, salt flakes and black pepper.

Switch on two adjacent stovetop elements to a warm setting, set the pan on top of the rings and leave the onions to heat without moving for five minutes.

At the same time, on a sprinkled with flour counter, spread the dough and trim it into four squares sufficiently sized to top each round of onion. Precisely lay one pastry rectangle on top of each round of onion, flatten on the perimeter with the reverse of a fork, then bake for twenty minutes, until the pastry is browned. Place a board on top of the baking sheet, then turn over to invert the tarts on to the board. Slowly peel away the paper and enjoy.