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The following method offers a speedy interpretation on pissaladière, turning some leftover of dough trimmings into a impromptu snack. Save and collect any leftovers into a round mass and roll out again as and when required. Dough keeps well in the freezer compartment, and by skipping two laborious processes in the traditional recipe – creating the pastry and cooking slowly the onions – this version assembles in nearly half the time. In its place, the onions are cooked upside down, softening and caramelizing beneath a blanket of pastry with anchovies and brined olives for a speedy, playful variation on a traditional French dish. In case you have less pastry, you can always reduce the method.

Speedy Upside-Down Pissaladière Tarts

The recent popularity of inverted pastries, which became popular on social media and social networks a few years back, may have started with a delicious and easy fruit and honey pastry or an motivational savory tart that even resulted in a complete guide on inverted recipes. Personally, I’ve been experimenting with inverted baking recently, from an lengthy vegetable pastry to these quick mini French tarts. It’s a straightforward, playful approach to prepare something that seems particularly unique.

Makes 4 individual tarts

• 1 sweet onion
• 2 tbsp extra virgin oil
• 1 tbsp maple syrup
• Sea salt and peppercorns
• 8 salted fish (or 4, for a subtler flavor)
• Pitted black olives, to taste
• 120g pastry – flaky or shortcrust can be used too

Heat the stove to 410F/210C. Peel and clean the onion, then slice into four large, cross-sections. Line a stovetop-safe oven sheet with parchment, then imagine where you will put each slice of onion. Pour those locations with oil and sweetener, then add salt and pepper. Put two small fish on top of each flavored area and layer them with a slice of onion. Nestle a few dark olives in and around the onions, then season with a additional oil, nectar, salt and black pepper.

Turn on two adjacent hob rings to a moderate temperature, set the pan on top of the rings and leave the onions to simmer untouched for five minutes.

In the meantime, on a dusted surface, spread the dough and slice it into four rectangles just large enough to enclose each slice of onion. Carefully lay one pastry square on top of each round of onion, flatten on the perimeter with the reverse of a tool, then bake for 20 minutes, until the dough is crispy. Set a serving platter on top of the baking sheet, then invert to invert the tarts on to the plate. Slowly remove the parchment and serve.