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This method offers a quick version on the French onion tart, transforming a handful of leftover pastry into a quick delicacy. Keep and gather any trimmings into a ball and use again as and when required. Pastry keeps well in the icebox, and by skipping two lengthy procedures in the traditional preparation – creating the dough and cooking slowly the onions – this recipe comes together in nearly half the time. Alternatively, the onions are cooked upside down, steaming and caramelizing below a blanket of dough with salted fish and dark olives for a quick, enjoyable take on a French classic. In case you have less pastry, you can always halve the ingredients.

Speedy Inverted Pissaladière Tarts

The recent trend of inverted pastries, which went viral on social media and social networks a recently, may have begun with an appetizing and simple sweet pastry creation or an inspirational onion tart that even inspired a entire publication on inverted recipes. Personally, I’ve been having a lot of fun with flipped preparations these days, from an lengthy vegetable pastry to these fast pissaladière tartlets. It’s a straightforward, playful way to prepare something that appears especially impressive.

Yields 4 personal pastries

• 1 red onion
• 2 tbsp extra virgin oil
• 1 tbsp agave nectar
• Sea salt and peppercorns
• 8 anchovies (or 4, for a milder flavor)
• Pitted black olives, to taste
• 120g pastry sheets – puff or buttery works as well

Preheat the appliance to a hot oven. Strip and trim the onion, then slice into four thick, cross-sections. Cover a stovetop-safe cookie sheet with non-stick paper, then visualize where you will place each slice of onion. Drizzle those spots with oil and honey, then season. Put two anchovies on top of each flavored area and cover them with a round of onion. Arrange a few black olives inside and beside the onions, then season with a additional olive oil, honey, seasoning and pepper.

Activate two side-by-side hob rings to a medium heat, put the pan on top of the rings and allow the onions to cook untouched for five minutes.

In the meantime, on a sprinkled with flour counter, flatten the pastry and slice it into four pieces just large enough to enclose each piece of onion. Carefully place one pastry square on top of each piece of onion, flatten along the sides with the reverse of a utensil, then bake for 20 minutes, until the pastry is browned. Place a board on top of the baking sheet, then invert to turn the tarts on to the board. Slowly peel away the parchment and serve.