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This particular recipe provides a speedy interpretation on the French onion tart, turning a small amount of leftover pastry into a quick delicacy. Save and combine any scraps into a lump and re-roll as and when required. Pastry keeps well in the freezer compartment, and by avoiding two lengthy processes in the classic method – preparing the dough and caramelising the onions – this dish assembles in nearly half the time. In its place, the onions are prepared upside down, cooking and browning under a layer of dough with salted fish and brined olives for a quick, playful variation on a traditional French dish. In case you have less pastry, you can always halve the method.

Speedy Upside-Down Pissaladière Tarts

The present popularity of inverted pastries, which went viral on video platforms and social networks a couple of years ago, may have started with a delicious and simple sweet pastry creation or an creative onion tart that even inspired a entire publication on inverted recipes. Personally, I’ve been having a lot of fun with inverted baking recently, from an extra-long leek tart to these fast pissaladière tartlets. It’s a straightforward, creative way to make something that seems extra-special.

Makes 4 personal pastries

• 1 purple onion
• 2 tbsp olive oil
• 1 tbsp agave nectar
• Kosher salt and freshly ground pepper
• 8 small fillets (or 4, for a milder taste profile)
• Brined olives, to taste
• 120g pastry – flaky or buttery is suitable as well

Heat the appliance to a hot oven. Peel and trim the onion, then slice into four sizable, round slices. Line a heat-resistant cookie sheet with baking paper, then plan where you will put each slice of onion. Drizzle those areas with oil and honey, then season. Put two small fish on top of each prepared patch and cover them with a slice of onion. Tuck a few black olives among the onions, then sprinkle with a additional olive oil, nectar, seasoning and black pepper.

Turn on two adjacent stovetop elements to a warm setting, put the sheet on top of the burners and leave the onions to simmer undisturbed for 5 minutes.

In the meantime, on a dusted board, flatten the dough and slice it into four pieces just large enough to top each slice of onion. Gently lay one dough piece on top of each piece of onion, press down around the edges with the back of a utensil, then cook for twenty minutes, until the crust is crispy. Lay a plate on top of the baking sheet, then flip to turn the tarts on to the board. Slowly remove the parchment and enjoy.