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The following technique offers a fast interpretation on the French onion tart, turning a small amount of dough trimmings into a quick snack. Save and gather any leftovers into a lump and roll out again as and when required. Dough keeps well in the freezer, and by skipping two lengthy procedures in the classic preparation – making the dough and caramelizing the onions – this version assembles about an hour faster. In its place, the onions are heated upside down, softening and caramelising under a covering of dough with anchovies and dark olives for a quick, enjoyable twist on a iconic French recipe. And if you have not as much pastry, you can always reduce the ingredients.

Quick Inverted Pissaladière Tarts

The present popularity of inverted pastries, which became popular on social media and photo-sharing apps a couple of years ago, may have begun with a delicious and simple fruit and honey pastry or an creative pastry dish that even resulted in a whole book on inverted recipes. Additionally, I have been experimenting with inverted baking these days, from an lengthy vegetable pastry to these speedy mini French tarts. It’s a straightforward, creative way to create something that seems particularly unique.

Produces 4 single servings

• 1 red onion
• 2 tbsp extra virgin 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 pastry – light or buttery works also

Preheat the oven to a hot oven. Remove the skin and trim the onion, then cut into four thick, cross-sections. Line a hob-appropriate baking tray with baking paper, then visualize where you will put each piece of onion. Sprinkle those spots with oil and sweetener, then flavor. Place two small fish on top of each seasoned spot and cover them with a slice of onion. Arrange a few dark olives in and around the onions, then season with a little more oil, sweetener, salt flakes and black pepper.

Turn on two neighboring hob rings to a warm setting, place the tray on top of the rings and let the onions to cook undisturbed for a short time.

At the same time, on a dusted counter, spread the dough and cut it into four rectangles just large enough to cover each round of onion. Precisely put one dough piece on top of each slice of onion, seal around the edges with the back of a fork, then cook for a short while, until the dough is golden brown. Lay a plate on top of the hot pan, then flip to invert the tarts on to the plate. Carefully remove the paper and enjoy.