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This particular technique presents a fast take on the French onion tart, turning a small amount of dough trimmings into a quick treat. Save and gather any leftovers into a round mass and roll out again as and when required. Dough keeps well in the freezer compartment, and by avoiding two time-consuming procedures in the classic recipe – making the dough and caramelizing the onions – this version is ready in nearly half the time. In its place, the onions are cooked inverted, cooking and caramelizing under a blanket of dough with salted fish and black olives for a quick, fun twist on a traditional French dish. In case you have less pastry, you can always halve the recipe.

Quick Upside-Down Pissaladière Tarts

The current wave of inverted pastries, which became popular on TikTok and social networks a couple of years ago, may have originated with an appetizing and simple peach and honey puff pastry or an motivational onion tart that even inspired a whole book on flipped dishes. Personally, I’ve been enjoying myself with inverted baking these days, from an extra-long leek tart to these speedy small onion tarts. It’s a simple, fun approach to create something that seems especially impressive.

Produces 4 personal pastries

• 1 red onion
• 2 tbsp extra virgin oil
• 1 tbsp maple syrup
• Sea salt and black pepper
• 8 small fillets (or 4, for a milder taste profile)
• Brined olives, to taste
• 120g dough – flaky or firm works as well

Warm up the appliance to 210C (190C fan)/410F/gas 6½. Peel and clean the onion, then cut into four large, circular pieces. Line a heat-resistant baking tray with non-stick paper, then imagine where you will put each round of onion. Sprinkle those locations with olive oil and honey, then add salt and pepper. Lay two fillets on top of each prepared spot and layer them with a slice of onion. Nestle a few black olives among the onions, then add with a little more olive oil, nectar, seasoning and spice.

Switch on two side-by-side burners to a moderate temperature, put the tray on top of the elements and leave the onions to cook without moving for five minutes.

At the same time, on a sprinkled with flour board, flatten the pastry and cut it into four rectangles just large enough to top each round of onion. Precisely lay one pastry rectangle on top of each piece of onion, press down along the sides with the reverse of a fork, then heat for a short while, until the pastry is golden brown. Set a board on top of the hot pan, then turn over to flip the tarts on to the plate. Gently remove the paper and present.