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This recipe provides a speedy interpretation on pissaladière, transforming a small amount of leftover pastry into a impromptu snack. Keep and combine any trimmings into a ball and re-roll as and when required. Dough freezes beautifully in the freezer compartment, and by omitting two laborious procedures in the traditional recipe – creating the dough and cooking slowly the onions – this recipe assembles in nearly half the time. Instead, the onions are prepared inverted, softening and caramelizing under a blanket of dough with salted fish and dark olives for a quick, enjoyable twist on a French classic. In case you have a smaller amount of dough, you can always reduce the method.

Speedy Upside-Down Pissaladière Tarts

The present wave of inverted pastries, which spread quickly on TikTok and social networks a recently, may have started with an appetizing and simple peach and honey puff pastry or an creative savory tart that even resulted in a complete guide on inverted recipes. Personally, I’ve been enjoying myself with inverted baking these days, from an elongated savory tart to these speedy small onion tarts. It’s a easy, fun approach to prepare something that appears especially impressive.

Yields 4 personal pastries

• 1 sweet onion
• 2 tbsp olive oil
• 1 tbsp maple syrup
• Kosher salt and freshly ground pepper
• 8 small fillets (or 4, for a milder flavor)
• Pitted black olives, to taste
• 120g pastry – flaky or buttery can be used also

Warm up the oven to a hot oven. Peel and prepare the onion, then slice into four large, cross-sections. Cover a heat-resistant oven sheet with non-stick paper, then imagine where you will place each round of onion. Drizzle those areas with cooking oil and sweetener, then season. Lay two fillets on top of each prepared spot and cover them with a slice of onion. Nestle a few black olives in and around the onions, then season with a little more fat, honey, salt flakes and pepper.

Activate two side-by-side hob rings to a warm setting, put the tray on top of the rings and allow the onions to simmer untouched for a short time.

At the same time, on a sprinkled with flour counter, flatten the pastry and slice it into four pieces sufficiently sized to enclose each slice of onion. Precisely lay one dough piece on top of each piece of onion, seal on the perimeter with the flat side of a tool, then cook for 20 minutes, until the crust is golden brown. Place a plate on top of the baking sheet, then invert to invert the tarts on to the surface. Carefully peel away the lining and serve.