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This particular recipe offers a fast take on the French onion tart, transforming some leftover of leftover pastry into a quick snack. Keep and gather any scraps into a ball and use again as and when required. Dough keeps well in the freezer compartment, and by avoiding two lengthy processes in the classic method – preparing the dough and caramelizing the onions – this version assembles about an hour faster. Instead, the onions are cooked inverted, softening and caramelising below a covering of pastry with anchovies and brined olives for a quick, fun take on a iconic French recipe. Should you have less pastry, you can always reduce the ingredients.

Fast Inverted Pissaladière Tarts

The current trend of flipped tarts, which went viral on social media and photo-sharing apps a recently, may have started with a delicious and straightforward peach and honey puff pastry or an inspirational savory tart that even resulted in a complete guide on flipped dishes. Additionally, I have been having a lot of fun with flipped preparations these days, from an extra-long leek tart to these quick pissaladière tartlets. It’s a straightforward, creative way to make something that appears extra-special.

Makes 4 individual tarts

• 1 purple onion
• 2 tbsp extra virgin oil
• 1 tbsp honey
• Kosher salt and freshly ground pepper
• 8 anchovies (or 4, for a milder taste)
• Brined olives, to taste
• 120g dough – puff or buttery can be used too

Warm up the oven to 210C (190C fan)/410F/gas 6½. Remove the skin and prepare the onion, then chop into four thick, circular pieces. Cover a stovetop-safe cookie sheet with non-stick paper, then visualize where you will place each round of onion. Pour those areas with oil and sweetener, then add salt and pepper. Place two anchovies on top of each prepared patch and cover them with a slice of onion. Arrange a few black olives in and around the onions, then sprinkle with a additional olive oil, honey, seasoning and pepper.

Activate two side-by-side hob rings to a medium heat, place the pan on top of the burners and allow the onions to heat undisturbed for 5 minutes.

At the same time, on a lightly floured counter, flatten the dough and slice it into four rectangles just large enough to cover each round of onion. Precisely put one pastry square on top of each piece of onion, seal along the sides with the reverse of a utensil, then cook for twenty minutes, until the dough is golden brown. Lay a board on top of the baking sheet, then invert to flip the tarts on to the board. Carefully lift off the parchment and enjoy.