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This recipe provides a speedy version on pissaladière, transforming some leftover of leftover pastry into a spontaneous delicacy. Keep and gather any leftovers into a round mass and re-roll whenever needed. Pastry keeps well in the freezer compartment, and by skipping two time-consuming procedures in the standard preparation – preparing the dough and cooking slowly the onions – this dish comes together much more quickly. Alternatively, the onions are cooked flipped, steaming and caramelising beneath a blanket of pastry with salted fish and brined olives for a quick, enjoyable take on a French classic. And if you have not as much pastry, you can always cut down the recipe.

Fast Flipped Pissaladière Tarts

The present popularity of upside-down tarts, which went viral on video platforms and photo-sharing apps a recently, may have started with an appetizing and simple sweet pastry creation or an inspirational savory tart that even led to a entire publication on flipped dishes. I’ve also been experimenting with flipped preparations these days, from an extra-long leek tart to these quick pissaladière tartlets. It’s a simple, fun approach to make something that appears particularly unique.

Makes 4 individual tarts

• 1 sweet onion
• 2 tbsp vegetable oil
• 1 tbsp maple syrup
• Kosher salt and black pepper
• 8 salted fish (or 4, for a less intense flavor)
• Pitted black olives, to taste
• 120g pastry sheets – light or buttery is suitable also

Preheat the stove to a hot oven. Remove the skin and prepare the onion, then cut into four sizable, circular pieces. Cover a hob-appropriate oven sheet with parchment, then visualize where you will put each slice of onion. Drizzle those areas with cooking oil and syrup, then add salt and pepper. Lay two anchovies on top of each prepared spot and top them with a round of onion. Nestle a few dark olives among the onions, then sprinkle with a little more oil, honey, seasoning and pepper.

Activate two adjacent hob rings to a moderate temperature, set the sheet on top of the elements and allow the onions to simmer undisturbed for five minutes.

At the same time, on a dusted board, roll out the pastry and slice it into four rectangles big enough to enclose each slice of onion. Carefully place one pastry rectangle on top of each round of onion, flatten on the perimeter with the flat side of a tool, then bake for a short while, until the pastry is crispy. Lay a board on top of the baking sheet, then turn over to flip the tarts on to the board. Slowly peel away the paper and present.