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This method presents a quick interpretation on pissaladière, turning a handful of pastry scraps into a impromptu snack. Store and combine any scraps into a round mass and roll out again whenever needed. Dough freezes beautifully in the freezer compartment, and by avoiding two lengthy procedures in the classic preparation – creating the dough and caramelizing the onions – this dish is ready much more quickly. In its place, the onions are cooked inverted, cooking and browning below a covering of dough with anchovies and black olives for a quick, fun variation on a traditional French dish. In case you have not as much pastry, you can always cut down the ingredients.

Quick Inverted Pissaladière Tarts

The current wave of flipped tarts, which went viral on video platforms and Instagram a few years back, may have originated with a delicious and easy sweet pastry creation or an inspirational pastry dish that even resulted in a whole book on upside-down cooking. Personally, I’ve been enjoying myself with inverted baking these days, from an elongated savory tart to these fast pissaladière tartlets. It’s a simple, creative way to create something that feels extra-special.

Makes 4 individual tarts

• 1 sweet onion
• 2 tbsp olive oil
• 1 tbsp agave nectar
• Kosher salt and peppercorns
• 8 salted fish (or 4, for a milder flavor)
• Pitted black olives, to taste
• 120g dough – flaky or buttery works too

Warm up the appliance to a hot oven. Peel and prepare the onion, then cut into four large, cross-sections. Prepare a heat-resistant cookie sheet with baking paper, then plan where you will position each round of onion. Pour those areas with oil and sweetener, then season. Put two small fish on top of each flavored spot and top them with a round of onion. Tuck a few olives among the onions, then add with a additional oil, nectar, salt flakes and black pepper.

Switch on two side-by-side hob rings to a moderate temperature, place the sheet on top of the elements and leave the onions to simmer undisturbed for a short time.

In the meantime, on a lightly floured surface, roll out the pastry and cut it into four squares just large enough to top each slice of onion. Precisely put one pastry rectangle on top of each piece of onion, press down on the perimeter with the reverse of a utensil, then bake for a short while, until the dough is browned. Place a board on top of the baking sheet, then flip to invert the tarts on to the board. Gently remove the paper and present.