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This method offers a fast version on the French onion tart, transforming some leftover of pastry scraps into a impromptu treat. Store and collect any leftovers into a ball and use again as and when required. Pastry freezes beautifully in the freezer, and by avoiding two time-consuming processes in the classic method – preparing the pastry and caramelising the onions – this version is ready much more quickly. In its place, the onions are prepared upside down, cooking and caramelising below a covering of pastry with anchovies and black olives for a quick, fun take on a traditional French dish. And if you have a smaller amount of dough, you can always cut down the ingredients.

Fast Upside-Down Pissaladière Tarts

The current popularity of upside-down tarts, which became popular on TikTok and Instagram a couple of years ago, may have originated with a tasty and simple sweet pastry creation or an creative onion tart that even resulted in a entire publication on flipped dishes. Personally, I’ve been having a lot of fun with inverted baking lately, from an elongated savory tart to these fast small onion tarts. It’s a easy, fun method to create something that feels particularly unique.

Makes 4 individual tarts

• 1 purple onion
• 2 tbsp vegetable oil
• 1 tbsp honey
• Salt and black pepper
• 8 small fillets (or 4, for a milder taste profile)
• Brined olives, to taste
• 120g dough – puff or firm is suitable too

Heat the stove to a hot oven. Peel and clean the onion, then slice into four thick, round slices. Line a hob-appropriate oven sheet with non-stick paper, then imagine where you will position each round of onion. Pour those areas with oil and syrup, then flavor. Put two anchovies on top of each seasoned patch and layer them with a slice of onion. Nestle a few olives inside and beside the onions, then sprinkle with a little more oil, honey, salt and spice.

Switch on two side-by-side burners to a warm setting, put the tray on top of the rings and leave the onions to heat without moving for 5 minutes.

Meanwhile, on a lightly floured counter, spread the sheets and cut it into four squares just large enough to top each slice of onion. Gently place one pastry rectangle on top of each piece of onion, press down on the perimeter with the flat side of a utensil, then cook for twenty minutes, until the pastry is crispy. Set a plate on top of the hot pan, then invert to invert the tarts on to the plate. Carefully peel away the lining and present.