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This technique presents a quick take on pissaladière, converting a handful of dough trimmings into a impromptu delicacy. Store and combine any trimmings into a ball and roll out again as the need arises. Dough freezes beautifully in the freezer, and by skipping two time-consuming steps in the standard preparation – making the pastry and cooking slowly the onions – this version is ready in nearly half the time. In its place, the onions are cooked inverted, softening and caramelising beneath a layer of dough with small fish and brined olives for a fast, fun take on a traditional French dish. In case you have less pastry, you can always halve the recipe.

Speedy Upside-Down Pissaladière Tarts

The current wave of flipped tarts, which became popular on video platforms and Instagram a few years back, may have started with a tasty and easy fruit and honey pastry or an inspirational pastry dish that even inspired a whole book on flipped dishes. Additionally, I have been experimenting with flipped preparations these days, from an extra-long leek tart to these quick mini French tarts. It’s a straightforward, fun approach to create something that seems extra-special.

Makes 4 single servings

• 1 purple onion
• 2 tbsp vegetable oil
• 1 tbsp honey
• Kosher salt and peppercorns
• 8 salted fish (or 4, for a subtler taste profile)
• Brined olives, to taste
• 120g pastry – flaky or buttery is suitable as well

Heat the stove to a hot oven. Strip and clean the onion, then slice into four thick, circular pieces. Cover a heat-resistant cookie sheet with baking paper, then imagine where you will position each piece of onion. Sprinkle those spots with cooking oil and syrup, then add salt and pepper. Place two small fish on top of each prepared patch and top them with a round of onion. Nestle a few dark olives inside and beside the onions, then add with a additional fat, honey, seasoning and black pepper.

Turn on two adjacent hob rings to a warm setting, place the tray on top of the rings and allow the onions to heat untouched for five minutes.

Meanwhile, on a lightly floured counter, flatten the pastry and trim it into four pieces sufficiently sized to enclose each slice of onion. Gently lay one dough piece on top of each piece of onion, flatten along the sides with the reverse of a tool, then heat for 20 minutes, until the dough is browned. Lay a board on top of the baking sheet, then flip to flip the tarts on to the board. Slowly remove the paper and serve.