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This particular recipe offers a fast interpretation on pissaladière, transforming a small amount of dough trimmings into a spontaneous delicacy. Keep and combine any trimmings into a ball and roll out again as the need arises. Pastry freezes beautifully in the freezer compartment, and by avoiding two time-consuming processes in the standard method – creating the pastry and caramelizing the onions – this recipe comes together in nearly half the time. Instead, the onions are prepared upside down, cooking and browning under a blanket of dough with small fish and black olives for a quick, enjoyable twist on a iconic French recipe. And if you have not as much pastry, you can always reduce the method.

Quick Flipped Pissaladière Tarts

The present wave of inverted pastries, which became popular on social media and photo-sharing apps a recently, may have started with a tasty and easy sweet pastry creation or an motivational onion tart that even inspired a complete guide on inverted recipes. I’ve also been enjoying myself with inverted baking lately, from an elongated savory tart to these speedy pissaladière tartlets. It’s a simple, playful approach to make something that seems especially impressive.

Yields 4 personal pastries

• 1 purple onion
• 2 tbsp vegetable oil
• 1 tbsp agave nectar
• Sea salt and freshly ground pepper
• 8 salted fish (or 4, for a milder flavor)
• Pitted black olives, to taste
• 120g pastry – flaky or firm can be used too

Warm up the oven to 410F/210C. Remove the skin and prepare the onion, then chop into four sizable, circular pieces. Line a stovetop-safe cookie sheet with baking paper, then imagine where you will position each piece of onion. Drizzle those locations with olive oil and syrup, then add salt and pepper. Place two small fish on top of each flavored spot and layer them with a piece of onion. Tuck a few olives among the onions, then season with a extra oil, honey, seasoning and spice.

Turn on two neighboring hob rings to a moderate temperature, put the tray on top of the rings and allow the onions to simmer undisturbed for five minutes.

At the same time, on a dusted counter, spread the dough and slice it into four pieces just large enough to cover each round 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 20 minutes, until the dough is golden brown. Lay a board on top of the baking sheet, then turn over to flip the tarts on to the plate. Slowly remove the parchment and present.