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The following technique provides a fast interpretation on pissaladière, transforming a handful of pastry scraps into a spontaneous delicacy. Store and gather any leftovers into a round mass and roll out again whenever needed. Pastry stores nicely in the freezer, and by omitting two laborious procedures in the traditional recipe – making the dough and caramelizing the onions – this recipe comes together much more quickly. Instead, the onions are cooked flipped, cooking and browning below a blanket of pastry with anchovies and brined olives for a speedy, playful take on a traditional French dish. In case you have not as much pastry, you can always halve the ingredients.

Fast Upside-Down Pissaladière Tarts

The present popularity of upside-down tarts, which went viral on social media and Instagram a couple of years ago, may have started with a tasty and straightforward fruit and honey pastry or an motivational savory tart that even led to a complete guide on inverted recipes. Personally, I’ve been experimenting with cooking upside down lately, from an lengthy vegetable pastry to these quick pissaladière tartlets. It’s a straightforward, playful method to make something that feels extra-special.

Produces 4 individual tarts

• 1 sweet onion
• 2 tbsp vegetable oil
• 1 tbsp maple syrup
• Sea salt and peppercorns
• 8 small fillets (or 4, for a less intense taste)
• Brined olives, to taste
• 120g pastry sheets – puff or shortcrust is suitable also

Warm up the appliance to 410F/210C. Peel and prepare the onion, then chop into four thick, round slices. Cover a heat-resistant cookie sheet with parchment, then imagine where you will position each round of onion. Drizzle those spots with olive oil and honey, then add salt and pepper. Put two small fish on top of each flavored patch and cover them with a slice of onion. Tuck a few dark olives in and around the onions, then season with a additional olive oil, honey, seasoning and black pepper.

Switch on two neighboring burners to a warm setting, put the tray on top of the burners and let the onions to heat undisturbed for a short time.

In the meantime, on a dusted board, roll out the dough and cut it into four squares just large enough to cover each slice of onion. Precisely put one pastry square on top of each piece of onion, flatten along the sides with the flat side of a fork, then bake for twenty minutes, until the dough is golden brown. Place a board on top of the hot pan, then flip to invert the tarts on to the plate. Gently remove the lining and enjoy.