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This method provides a quick take on the French onion tart, turning a small amount of leftover pastry into a impromptu delicacy. Save and collect any trimmings into a ball and use again as and when required. Dough stores nicely in the icebox, and by omitting two lengthy processes in the standard recipe – making the dough and caramelising the onions – this recipe assembles in nearly half the time. Alternatively, the onions are prepared inverted, cooking and browning under a blanket of dough with anchovies and black olives for a quick, enjoyable twist on a traditional French dish. In case you have less pastry, you can always cut down the method.

Speedy Upside-Down Pissaladière Tarts

The current trend of flipped tarts, which spread quickly on social media and photo-sharing apps a couple of years ago, may have begun with a delicious and straightforward peach and honey puff pastry or an inspirational onion tart that even led to a complete guide on flipped dishes. Personally, I’ve been having a lot of fun with inverted baking recently, from an elongated savory tart to these quick pissaladière tartlets. It’s a simple, fun method to make something that appears especially impressive.

Produces 4 individual tarts

• 1 red onion
• 2 tbsp vegetable oil
• 1 tbsp maple syrup
• Salt and peppercorns
• 8 anchovies (or 4, for a milder taste profile)
• Dark pitted olives, to taste
• 120g dough – flaky or shortcrust can be used too

Preheat the stove to a hot oven. Remove the skin and prepare the onion, then slice into four sizable, round slices. Cover a hob-appropriate cookie sheet with baking paper, then imagine where you will place each piece of onion. Pour those areas with cooking oil and sweetener, then add salt and pepper. Lay two anchovies on top of each seasoned patch and cover them with a piece of onion. Arrange a few olives in and around the onions, then season with a additional olive oil, nectar, salt flakes and pepper.

Activate two neighboring stovetop elements to a moderate temperature, place the tray on top of the rings and allow the onions to heat without moving for a short time.

Meanwhile, on a dusted surface, roll out the sheets and cut it into four rectangles just large enough to top each piece of onion. Precisely place one dough piece on top of each round of onion, seal around the edges with the flat side of a tool, then heat for 20 minutes, until the dough is crispy. Place a serving platter on top of the hot pan, then flip to flip the tarts on to the board. Gently lift off the lining and enjoy.