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This particular recipe offers a speedy take on pissaladière, turning a handful of leftover pastry into a spontaneous treat. Store and gather any leftovers into a ball and use again as the need arises. Pastry keeps well in the freezer compartment, and by skipping two lengthy processes in the classic recipe – making the pastry and caramelizing the onions – this recipe assembles much more quickly. Alternatively, the onions are cooked flipped, steaming and caramelising beneath a layer of pastry with small fish and dark olives for a fast, enjoyable variation on a French classic. Should you have not as much pastry, you can always reduce the ingredients.

Speedy Flipped Pissaladière Tarts

The recent trend of inverted pastries, which became popular on social media and social networks a recently, may have originated with a delicious and simple fruit and honey pastry or an motivational savory tart that even inspired a whole book on inverted recipes. Personally, I’ve been having a lot of fun with flipped preparations these days, from an elongated savory tart to these fast small onion tarts. It’s a simple, creative method to prepare something that feels extra-special.

Makes 4 single servings

• 1 purple onion
• 2 tbsp extra virgin oil
• 1 tbsp maple syrup
• Salt and black pepper
• 8 anchovies (or 4, for a subtler taste profile)
• Dark pitted olives, to taste
• 120g pastry – light or buttery can be used too

Heat the oven to 210C (190C fan)/410F/gas 6½. Strip and trim the onion, then cut into four thick, round slices. Line a heat-resistant oven sheet with non-stick paper, then visualize where you will put each slice of onion. Sprinkle those areas with cooking oil and honey, then add salt and pepper. Put two anchovies on top of each prepared patch and cover them with a slice of onion. Arrange a few olives inside and beside the onions, then add with a additional olive oil, nectar, salt flakes and spice.

Turn on two adjacent burners to a moderate temperature, place the tray on top of the burners and allow the onions to simmer untouched for a short time.

Meanwhile, on a lightly floured counter, roll out the sheets and cut it into four squares big enough to enclose each round of onion. Precisely put one pastry square on top of each piece of onion, press down along the sides with the flat side of a tool, then cook for twenty minutes, until the dough is crispy. Lay a plate on top of the pastry tray, then flip to flip the tarts on to the surface. Slowly remove the parchment and serve.