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The following technique presents a speedy version on pissaladière, converting a small amount of pastry scraps into a quick delicacy. Store and combine any trimmings into a lump and re-roll as and when required. Dough freezes beautifully in the freezer compartment, and by omitting two lengthy procedures in the standard preparation – preparing the dough and caramelising the onions – this version is ready much more quickly. Instead, the onions are heated inverted, softening and caramelizing below a blanket of pastry with salted fish and black olives for a speedy, enjoyable variation on a French classic. Should you have less pastry, you can always cut down the method.

Quick Upside-Down Pissaladière Tarts

The recent wave of flipped tarts, which spread quickly on video platforms and Instagram a few years back, may have begun with a tasty and straightforward peach and honey puff pastry or an motivational onion tart that even resulted in a entire publication on inverted recipes. I’ve also been experimenting with cooking upside down lately, from an extra-long leek tart to these fast mini French tarts. It’s a easy, creative way to make something that seems extra-special.

Makes 4 individual tarts

• 1 sweet onion
• 2 tbsp extra virgin oil
• 1 tbsp maple syrup
• Salt and black pepper
• 8 salted fish (or 4, for a less intense taste profile)
• Brined olives, to taste
• 120g dough – light or shortcrust is suitable also

Preheat the oven to 210C (190C fan)/410F/gas 6½. Remove the skin and prepare the onion, then chop into four sizable, round slices. Cover a heat-resistant oven sheet with baking paper, then imagine where you will place each slice of onion. Pour those locations with cooking oil and sweetener, then flavor. Put two small fish on top of each prepared spot and top them with a round of onion. Tuck a few black olives among the onions, then season with a additional olive oil, honey, salt flakes and pepper.

Switch on two side-by-side burners to a medium heat, place the tray on top of the rings and leave the onions to heat without moving for five minutes.

Meanwhile, on a sprinkled with flour board, flatten the pastry and slice it into four squares sufficiently sized to cover each round of onion. Carefully place one pastry square on top of each slice of onion, flatten on the perimeter with the back of a fork, then bake for a short while, until the crust is browned. Set a plate on top of the pastry tray, then turn over to flip the tarts on to the board. Carefully lift off the parchment and enjoy.