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The following technique offers a fast version on the French onion tart, turning a handful of dough trimmings into a impromptu snack. Save and collect any trimmings into a ball and roll out again as the need arises. Pastry stores nicely in the freezer, and by omitting two lengthy steps in the traditional method – preparing the dough and caramelising the onions – this dish comes together much more quickly. In its place, the onions are prepared upside down, softening and caramelising below a blanket of pastry with small fish and brined olives for a quick, playful take on a French classic. In case you have not as much pastry, you can always cut down the method.

Quick Flipped Pissaladière Tarts

The current wave of inverted pastries, which spread quickly on TikTok and social networks a few years back, may have started with a tasty and straightforward peach and honey puff pastry or an inspirational pastry dish that even resulted in a entire publication on upside-down cooking. I’ve also been enjoying myself with cooking upside down lately, from an lengthy vegetable pastry to these fast small onion tarts. It’s a straightforward, playful approach to prepare something that appears particularly unique.

Produces 4 individual tarts

• 1 sweet onion
• 2 tbsp extra virgin oil
• 1 tbsp agave nectar
• Sea salt and black pepper
• 8 small fillets (or 4, for a milder taste)
• Dark pitted olives, to taste
• 120g pastry sheets – light or firm can be used also

Preheat the appliance to a hot oven. Peel and prepare the onion, then cut into four large, circular pieces. Line a heat-resistant oven sheet with non-stick paper, then plan where you will position each slice of onion. Drizzle those areas with cooking oil and syrup, then season. Lay two small fish on top of each prepared area and top them with a round of onion. Nestle a few black olives in and around the onions, then season with a little more olive oil, nectar, seasoning and spice.

Turn on two side-by-side stovetop elements to a warm setting, put the sheet on top of the rings and allow the onions to cook without moving for a short time.

Meanwhile, on a sprinkled with flour counter, roll out the dough and cut it into four pieces sufficiently sized to top each slice of onion. Gently put one pastry square on top of each round of onion, press down on the perimeter with the back of a tool, then bake for 20 minutes, until the dough is browned. Place a plate on top of the baking sheet, then turn over to flip the tarts on to the plate. Carefully lift off the lining and enjoy.