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The following recipe presents a quick interpretation on pissaladière, transforming a handful of pastry scraps into a spontaneous delicacy. Store and collect any leftovers into a ball and use again whenever needed. Dough keeps well in the freezer compartment, and by avoiding two time-consuming steps in the standard recipe – preparing the dough and caramelising the onions – this version comes together much more quickly. In its place, the onions are cooked flipped, cooking and caramelizing beneath a layer of pastry with salted fish and dark olives for a quick, enjoyable twist on a traditional French dish. And if you have not as much pastry, you can always halve the recipe.

Fast Flipped Pissaladière Tarts

The current wave of flipped tarts, which went viral on video platforms and social networks a few years back, may have started with a delicious and straightforward fruit and honey pastry or an motivational onion tart that even resulted in a whole book on flipped dishes. Personally, I’ve been having a lot of fun with cooking upside down lately, from an extra-long leek tart to these quick pissaladière tartlets. It’s a straightforward, playful approach to make something that appears extra-special.

Produces 4 single servings

• 1 sweet onion
• 2 tbsp vegetable oil
• 1 tbsp agave nectar
• Sea salt and freshly ground pepper
• 8 salted fish (or 4, for a milder taste)
• Pitted black olives, to taste
• 120g pastry sheets – puff or shortcrust can be used as well

Heat the oven to a hot oven. Peel and clean the onion, then cut into four sizable, circular pieces. Line a heat-resistant baking tray with non-stick paper, then plan where you will place each slice of onion. Pour those spots with cooking oil and sweetener, then add salt and pepper. Put two anchovies on top of each seasoned spot and top them with a slice of onion. Arrange a few black olives in and around the onions, then season with a extra olive oil, sweetener, salt and spice.

Switch on two adjacent stovetop elements to a warm setting, set the pan on top of the rings and leave the onions to heat undisturbed for five minutes.

At the same time, on a dusted counter, flatten the dough and slice it into four rectangles big enough to top each slice of onion. Precisely place one pastry rectangle on top of each piece of onion, flatten along the sides with the flat side of a tool, then heat for twenty minutes, until the crust is golden brown. Set a board on top of the pastry tray, then flip to invert the tarts on to the plate. Slowly peel away the lining and present.