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This technique provides a quick take on pissaladière, turning a handful of pastry scraps into a quick snack. Store and gather any trimmings into a lump and re-roll as the need arises. Pastry stores nicely in the freezer compartment, and by avoiding two laborious processes in the traditional method – making the dough and cooking slowly the onions – this dish comes together much more quickly. Instead, the onions are cooked flipped, steaming and caramelising below a blanket of dough with anchovies and brined olives for a quick, fun take on a French classic. And if you have a smaller amount of dough, you can always reduce the method.

Quick Inverted Pissaladière Tarts

The present wave of upside-down tarts, which spread quickly on video platforms and social networks a few years back, may have begun with an appetizing and easy peach and honey puff pastry or an inspirational savory tart that even led to a whole book on flipped dishes. Additionally, I have been enjoying myself with cooking upside down lately, from an extra-long leek tart to these quick pissaladière tartlets. It’s a simple, creative approach to create something that seems extra-special.

Makes 4 personal pastries

• 1 purple onion
• 2 tbsp olive oil
• 1 tbsp honey
• Sea salt and freshly ground pepper
• 8 small fillets (or 4, for a less intense flavor)
• Dark pitted olives, to taste
• 120g pastry sheets – light or shortcrust works as well

Preheat the appliance to 210C (190C fan)/410F/gas 6½. Remove the skin and prepare the onion, then chop into four thick, cross-sections. Line a stovetop-safe oven sheet with parchment, then visualize where you will put each slice of onion. Pour those areas with cooking oil and sweetener, then flavor. Place two anchovies on top of each prepared patch and cover them with a piece of onion. Arrange a few olives inside and beside the onions, then season with a extra fat, nectar, seasoning and pepper.

Switch on two adjacent hob rings to a medium heat, place the sheet on top of the elements and let the onions to heat untouched for five minutes.

Meanwhile, on a lightly floured board, spread the dough and slice it into four squares just large enough to enclose each piece of onion. Precisely place one pastry square on top of each piece of onion, press down on the perimeter with the reverse of a tool, then cook for a short while, until the crust is browned. Lay a serving platter on top of the pastry tray, then flip to invert the tarts on to the plate. Carefully peel away the paper and serve.