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This particular recipe provides a speedy interpretation on the French onion tart, turning some leftover of leftover pastry into a spontaneous treat. Store and collect any trimmings into a ball and re-roll as and when required. Pastry freezes beautifully in the icebox, and by omitting two laborious procedures in the standard preparation – preparing the pastry and caramelizing the onions – this recipe comes together much more quickly. Instead, the onions are prepared upside down, cooking and browning under a blanket of pastry with small fish and dark olives for a fast, playful take on a French classic. In case you have less pastry, you can always reduce the method.

Quick Upside-Down Pissaladière Tarts

The present popularity of inverted pastries, which went viral on TikTok and photo-sharing apps a few years back, may have begun with a tasty and simple fruit and honey pastry or an motivational savory tart that even inspired a entire publication on inverted recipes. Additionally, I have been having a lot of fun with inverted baking these days, from an lengthy vegetable pastry to these speedy mini French tarts. It’s a simple, creative way to create something that appears particularly unique.

Makes 4 single servings

• 1 red onion
• 2 tbsp olive oil
• 1 tbsp maple syrup
• Sea salt and peppercorns
• 8 small fillets (or 4, for a milder flavor)
• Dark pitted olives, to taste
• 120g pastry sheets – flaky or shortcrust works too

Heat the appliance to a hot oven. Remove the skin and clean the onion, then cut into four sizable, round slices. Cover a stovetop-safe baking tray with parchment, then imagine where you will put each slice of onion. Pour those locations with olive oil and sweetener, then flavor. Place two small fish on top of each seasoned patch and layer them with a slice of onion. Tuck a few olives among the onions, then season with a little more olive oil, sweetener, salt and spice.

Switch on two adjacent stovetop elements to a warm setting, set the sheet on top of the burners and let the onions to simmer untouched for five minutes.

Meanwhile, on a sprinkled with flour counter, flatten the sheets and cut it into four rectangles big enough to cover each slice of onion. Gently place one pastry rectangle on top of each slice of onion, flatten on the perimeter with the flat side of a tool, then cook for twenty minutes, until the dough is golden brown. Place a plate on top of the baking sheet, then flip to invert the tarts on to the board. Slowly peel away the paper and enjoy.