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This technique offers a speedy take on pissaladière, turning a handful of leftover pastry into a spontaneous snack. Save and collect any trimmings into a ball and roll out again whenever needed. Dough keeps well in the freezer, and by omitting two lengthy procedures in the standard method – creating the pastry and cooking slowly the onions – this dish comes together about an hour faster. In its place, the onions are heated flipped, steaming and caramelizing under a blanket of pastry with anchovies and brined olives for a speedy, fun variation on a French classic. Should you have a smaller amount of dough, you can always reduce the method.

Fast Flipped Pissaladière Tarts

The present trend of upside-down tarts, which became popular on TikTok and photo-sharing apps a couple of years ago, may have started with a tasty and straightforward sweet pastry creation or an creative pastry dish that even inspired a complete guide on inverted recipes. Additionally, I have been enjoying myself with flipped preparations these days, from an lengthy vegetable pastry to these fast small onion tarts. It’s a easy, playful approach to make something that appears extra-special.

Yields 4 individual tarts

• 1 purple onion
• 2 tbsp vegetable oil
• 1 tbsp agave nectar
• Kosher salt and peppercorns
• 8 small fillets (or 4, for a milder taste profile)
• Pitted black olives, to taste
• 120g pastry sheets – flaky or firm can be used as well

Warm up the appliance to a hot oven. Remove the skin and trim the onion, then chop into four sizable, cross-sections. Prepare a hob-appropriate cookie sheet with baking paper, then imagine where you will put each piece of onion. Sprinkle those locations with oil and honey, then add salt and pepper. Put two anchovies on top of each seasoned spot and cover them with a piece of onion. Tuck a few olives inside and beside the onions, then add with a little more fat, sweetener, salt and black pepper.

Activate two adjacent stovetop elements to a moderate temperature, set the sheet on top of the burners and allow the onions to cook without moving for a short time.

In the meantime, on a sprinkled with flour counter, flatten the dough and trim it into four squares sufficiently sized to cover each piece of onion. Gently put one pastry square on top of each piece of onion, flatten around the edges with the reverse of a tool, then heat for twenty minutes, until the pastry is browned. Lay a board on top of the hot pan, then turn over to flip the tarts on to the plate. Carefully peel away the paper and enjoy.