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This method provides a speedy version on the French onion tart, transforming a handful of dough trimmings into a quick treat. Keep and collect any leftovers into a lump and roll out again as and when required. Dough freezes beautifully in the freezer compartment, and by avoiding two laborious steps in the classic preparation – making the dough and caramelising the onions – this version is ready in nearly half the time. In its place, the onions are prepared flipped, softening and caramelizing beneath a layer of dough with small fish and dark olives for a fast, playful variation on a traditional French dish. And if you have less pastry, you can always cut down the recipe.

Speedy Flipped Pissaladière Tarts

The present trend of upside-down tarts, which went viral on social media and Instagram a few years back, may have started with a tasty and easy peach and honey puff pastry or an inspirational onion tart that even led to a whole book on flipped dishes. I’ve also been enjoying myself with inverted baking recently, from an lengthy vegetable pastry to these speedy mini French tarts. It’s a easy, creative way to make something that feels particularly unique.

Makes 4 single servings

• 1 sweet onion
• 2 tbsp olive oil
• 1 tbsp honey
• Kosher salt and freshly ground pepper
• 8 anchovies (or 4, for a less intense taste)
• Brined olives, to taste
• 120g pastry – flaky or buttery works also

Warm up the stove to a hot oven. Strip and prepare the onion, then slice into four large, round slices. Line a stovetop-safe baking tray with non-stick paper, then plan where you will position each piece of onion. Pour those spots with olive oil and sweetener, then flavor. Lay two fillets on top of each flavored area and layer them with a round of onion. Arrange a few olives in and around the onions, then season with a additional oil, honey, salt flakes and pepper.

Turn on two adjacent stovetop elements to a medium heat, set the sheet on top of the rings and allow the onions to heat undisturbed for 5 minutes.

At the same time, on a dusted counter, flatten the sheets and trim it into four pieces just large enough to cover each piece of onion. Carefully put one pastry square on top of each round of onion, seal around the edges with the flat side of a tool, then cook for 20 minutes, until the pastry is golden brown. Set a plate on top of the pastry tray, then invert to invert the tarts on to the board. Carefully remove the paper and present.