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This method offers a quick version on pissaladière, turning a handful of dough trimmings into a impromptu snack. Keep and gather any leftovers into a lump and roll out again as and when required. Dough stores nicely in the icebox, and by avoiding two lengthy procedures in the traditional preparation – making the dough and cooking slowly the onions – this version is ready much more quickly. In its place, the onions are heated inverted, cooking and caramelising below a layer of pastry with anchovies and black olives for a fast, enjoyable variation on a French classic. And if you have a smaller amount of dough, you can always cut down the method.

Speedy Inverted Pissaladière Tarts

The current popularity of inverted pastries, which went viral on TikTok and Instagram a couple of years ago, may have started with an appetizing and simple sweet pastry creation or an motivational pastry dish that even resulted in a whole book on inverted recipes. I’ve also been experimenting with flipped preparations these days, from an elongated savory tart to these fast small onion tarts. It’s a simple, fun way to prepare something that feels particularly unique.

Yields 4 personal pastries

• 1 sweet onion
• 2 tbsp olive oil
• 1 tbsp maple syrup
• Kosher salt and peppercorns
• 8 anchovies (or 4, for a less intense taste profile)
• Dark pitted olives, to taste
• 120g pastry sheets – light or shortcrust works too

Preheat the stove to 210C (190C fan)/410F/gas 6½. Peel and clean the onion, then slice into four large, cross-sections. Line a stovetop-safe baking tray with baking paper, then visualize where you will position each piece of onion. Drizzle those areas with cooking oil and sweetener, then add salt and pepper. Put two anchovies on top of each seasoned spot and layer them with a piece of onion. Arrange a few olives inside and beside the onions, then add with a extra olive oil, honey, salt flakes and pepper.

Activate two neighboring stovetop elements to a medium heat, put the tray on top of the elements and let the onions to cook untouched for a short time.

At the same time, on a lightly floured counter, flatten the dough and cut it into four pieces big enough to cover each slice of onion. Carefully place one pastry square on top of each piece of onion, press down around the edges with the back of a fork, then bake for 20 minutes, until the crust is golden brown. Lay a plate on top of the pastry tray, then turn over to invert the tarts on to the surface. Carefully remove the paper and enjoy.