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This particular technique provides a quick interpretation on the French onion tart, transforming some leftover of leftover pastry into a quick delicacy. Keep and combine any scraps into a lump and re-roll as the need arises. Dough freezes beautifully in the freezer, and by skipping two laborious processes in the standard recipe – creating the pastry and cooking slowly the onions – this version comes together about an hour faster. In its place, the onions are cooked inverted, cooking and caramelizing below a layer of dough with anchovies and brined olives for a quick, enjoyable twist on a French classic. And if you have a smaller amount of dough, you can always cut down the method.

Fast Flipped Pissaladière Tarts

The recent trend of upside-down tarts, which spread quickly on social media and social networks a few years back, may have started with an appetizing and simple peach and honey puff pastry or an motivational pastry dish that even led to a complete guide on upside-down cooking. I’ve also been having a lot of fun with flipped preparations lately, from an lengthy vegetable pastry to these quick small onion tarts. It’s a straightforward, creative approach to make something that appears extra-special.

Yields 4 individual tarts

• 1 red onion
• 2 tbsp vegetable oil
• 1 tbsp agave nectar
• Sea salt and freshly ground pepper
• 8 anchovies (or 4, for a less intense flavor)
• Brined olives, to taste
• 120g pastry sheets – puff or firm can be used as well

Heat the oven to a hot oven. Peel and prepare the onion, then slice into four thick, cross-sections. Prepare a hob-appropriate cookie sheet with non-stick paper, then visualize where you will put each piece of onion. Drizzle those spots with cooking oil and honey, then flavor. Lay two anchovies on top of each prepared area and cover them with a round of onion. Nestle a few black olives in and around the onions, then add with a additional olive oil, honey, seasoning and spice.

Turn on two side-by-side hob rings to a warm setting, put the sheet on top of the elements and let the onions to heat undisturbed for five minutes.

In the meantime, on a lightly floured counter, roll out the dough and cut it into four squares big enough to enclose each slice of onion. Carefully lay one dough piece on top of each round of onion, press down along the sides with the reverse of a utensil, then heat for 20 minutes, until the dough is browned. Lay a board on top of the baking sheet, then turn over to invert the tarts on to the surface. Carefully lift off the paper and present.