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This particular technique provides a quick take on the French onion tart, turning a small amount of dough trimmings into a impromptu snack. Store and gather any trimmings into a ball and re-roll as and when required. Dough freezes beautifully in the icebox, and by avoiding two lengthy processes in the traditional recipe – preparing the pastry and cooking slowly the onions – this version assembles in nearly half the time. Instead, the onions are prepared upside down, softening and caramelizing under a covering of pastry with salted fish and dark olives for a fast, playful twist on a traditional French dish. And if you have not as much pastry, you can always reduce the ingredients.

Speedy Flipped Pissaladière Tarts

The recent popularity of inverted pastries, which spread quickly on TikTok and Instagram a recently, may have originated with a tasty and straightforward peach and honey puff pastry or an inspirational savory tart that even resulted in a whole book on inverted recipes. Personally, I’ve been enjoying myself with inverted baking these days, from an extra-long leek tart to these fast small onion tarts. It’s a easy, playful approach to create something that appears particularly unique.

Yields 4 individual tarts

• 1 sweet onion
• 2 tbsp olive oil
• 1 tbsp honey
• Kosher salt and freshly ground pepper
• 8 small fillets (or 4, for a subtler taste profile)
• Pitted black olives, to taste
• 120g dough – light or shortcrust works as well

Preheat the stove to 210C (190C fan)/410F/gas 6½. Remove the skin and clean the onion, then slice into four sizable, circular pieces. Prepare a hob-appropriate baking tray with baking paper, then imagine where you will place each piece of onion. Pour those areas with oil and sweetener, then season. Put two anchovies on top of each seasoned spot and top them with a round of onion. Arrange a few olives inside and beside the onions, then add with a additional olive oil, sweetener, salt flakes and pepper.

Activate two adjacent hob rings to a warm setting, set the tray on top of the rings and let the onions to heat without moving for 5 minutes.

At the same time, on a dusted board, spread the dough and cut it into four squares just large enough to cover each round of onion. Precisely lay one pastry square on top of each round of onion, flatten along the sides with the reverse of a fork, then bake for twenty minutes, until the crust is golden brown. Place a serving platter on top of the pastry tray, then turn over to invert the tarts on to the board. Carefully remove the lining and serve.