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The following method offers a speedy take on pissaladière, transforming a small amount of leftover pastry into a spontaneous treat. Store and combine any scraps into a round mass and use again as and when required. Pastry stores nicely in the icebox, and by avoiding two lengthy processes in the traditional preparation – preparing the dough and caramelising the onions – this recipe is ready much more quickly. In its place, the onions are prepared upside down, softening and caramelising beneath a blanket of pastry with salted fish and brined olives for a quick, playful variation on a traditional French dish. And if you have not as much pastry, you can always reduce the ingredients.

Quick Flipped Pissaladière Tarts

The current popularity of upside-down tarts, which spread quickly on social media and photo-sharing apps a few years back, may have started with a tasty and simple peach and honey puff pastry or an inspirational savory tart that even led to a whole book on flipped dishes. Additionally, I have been having a lot of fun with inverted baking lately, from an extra-long leek tart to these speedy pissaladière tartlets. It’s a straightforward, creative way to create something that feels extra-special.

Yields 4 individual tarts

• 1 purple onion
• 2 tbsp olive oil
• 1 tbsp agave nectar
• Sea salt and freshly ground pepper
• 8 anchovies (or 4, for a subtler taste profile)
• Pitted black olives, to taste
• 120g dough – flaky or firm is suitable also

Preheat the stove to 410F/210C. Strip and trim the onion, then chop into four thick, circular pieces. Line a heat-resistant cookie sheet with non-stick paper, then visualize where you will position each piece of onion. Drizzle those spots with olive oil and honey, then season. Lay two fillets on top of each prepared area and top them with a slice of onion. Nestle a few olives in and around the onions, then season with a additional fat, honey, salt flakes and spice.

Activate two side-by-side burners to a medium heat, set the tray on top of the rings and let the onions to cook without moving for five minutes.

At the same time, on a lightly floured counter, flatten the dough and trim it into four pieces just large enough to top each piece of onion. Carefully place one pastry square on top of each round of onion, flatten along the sides with the flat side of a utensil, then bake for 20 minutes, until the crust is crispy. Set a serving platter on top of the hot pan, then turn over to invert the tarts on to the board. Gently peel away the paper and enjoy.