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The following technique provides a speedy take on the French onion tart, turning some leftover of leftover pastry into a quick treat. Keep and gather any leftovers into a round mass and use again as the need arises. Pastry freezes beautifully in the freezer compartment, and by skipping two lengthy procedures in the traditional method – creating the dough and cooking slowly the onions – this dish assembles in nearly half the time. Instead, the onions are heated upside down, softening and browning beneath a layer of pastry with anchovies and brined olives for a quick, fun variation on a traditional French dish. In case you have a smaller amount of dough, you can always halve the ingredients.

Quick Flipped Pissaladière Tarts

The present trend of inverted pastries, which became popular on video platforms and Instagram a recently, may have originated with a tasty and straightforward sweet pastry creation or an motivational pastry dish that even inspired a complete guide on flipped dishes. Additionally, I have been enjoying myself with inverted baking recently, from an elongated savory tart to these quick small onion tarts. It’s a easy, playful approach to make something that feels extra-special.

Makes 4 individual tarts

• 1 sweet onion
• 2 tbsp extra virgin oil
• 1 tbsp honey
• Kosher salt and peppercorns
• 8 anchovies (or 4, for a subtler taste)
• Pitted black olives, to taste
• 120g pastry – flaky or buttery is suitable also

Heat the oven to a hot oven. Remove the skin and trim the onion, then chop into four sizable, round slices. Prepare a hob-appropriate oven sheet with non-stick paper, then visualize where you will put each slice of onion. Drizzle those spots with cooking oil and sweetener, then season. Lay two anchovies on top of each seasoned area and cover them with a slice of onion. Nestle a few black olives inside and beside the onions, then add with a additional oil, sweetener, salt flakes and black pepper.

Turn on two adjacent hob rings to a warm setting, place the sheet on top of the burners and allow the onions to cook undisturbed for a short time.

At the same time, on a dusted surface, roll out the sheets and slice it into four pieces sufficiently sized to enclose each slice of onion. Precisely lay one dough piece on top of each slice of onion, press down on the perimeter with the reverse of a tool, then heat for a short while, until the crust is crispy. Lay a serving platter on top of the pastry tray, then flip to flip the tarts on to the board. Gently remove the parchment and present.