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The following technique presents a quick version on the French onion tart, turning a handful of dough trimmings into a quick snack. Store and gather any scraps into a round mass and re-roll as the need arises. Dough stores nicely in the freezer compartment, and by skipping two laborious steps in the traditional method – making the pastry and caramelising the onions – this dish assembles much more quickly. Alternatively, the onions are cooked upside down, steaming and caramelising under a layer of dough with small fish and dark olives for a speedy, playful variation on a traditional French dish. And if you have not as much pastry, you can always reduce the method.

Fast Inverted Pissaladière Tarts

The recent wave of inverted pastries, which spread quickly on video platforms and social networks a recently, may have started with an appetizing and simple fruit and honey pastry or an creative pastry dish that even inspired a whole book on inverted recipes. Additionally, I have been having a lot of fun with cooking upside down these days, from an extra-long leek tart to these speedy mini French tarts. It’s a easy, fun approach to make something that feels especially impressive.

Makes 4 single servings

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

Heat the stove to a hot oven. Strip and trim the onion, then chop into four sizable, circular pieces. Cover a hob-appropriate baking tray with baking paper, then imagine where you will put each slice of onion. Sprinkle those spots with cooking oil and honey, then season. Put two fillets on top of each seasoned patch and cover them with a round of onion. Tuck a few dark olives inside and beside the onions, then sprinkle with a extra fat, sweetener, salt flakes and pepper.

Activate two adjacent stovetop elements to a medium heat, set the sheet on top of the rings and let the onions to simmer undisturbed for 5 minutes.

In the meantime, on a lightly floured counter, roll out the sheets and trim it into four squares sufficiently sized to top each piece of onion. Carefully put one pastry rectangle on top of each piece of onion, seal on the perimeter with the flat side of a fork, then cook for twenty minutes, until the dough is golden brown. Lay a serving platter on top of the hot pan, then turn over to invert the tarts on to the surface. Slowly remove the parchment and serve.