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This particular technique presents a speedy take on the French onion tart, turning a small amount of pastry scraps into a impromptu snack. Save and combine any leftovers into a round mass and use again as the need arises. Pastry keeps well in the freezer, and by skipping two laborious processes in the traditional recipe – creating the dough and caramelizing the onions – this version is ready about an hour faster. Instead, the onions are cooked upside down, cooking and browning beneath a layer of pastry with anchovies and dark olives for a speedy, playful twist on a French classic. In case you have not as much pastry, you can always reduce the ingredients.

Quick Upside-Down Pissaladière Tarts

The recent wave of flipped tarts, which went viral on video platforms and photo-sharing apps a couple of years ago, may have originated with an appetizing and straightforward sweet pastry creation or an inspirational savory tart that even inspired a whole book on inverted recipes. Additionally, I have been having a lot of fun with flipped preparations recently, from an elongated savory tart to these speedy mini French tarts. It’s a easy, playful way to create something that appears especially impressive.

Makes 4 single servings

• 1 sweet onion
• 2 tbsp extra virgin oil
• 1 tbsp agave nectar
• Kosher salt and peppercorns
• 8 salted fish (or 4, for a less intense flavor)
• Brined olives, to taste
• 120g pastry – flaky or shortcrust works also

Preheat the stove to a hot oven. Remove the skin and trim the onion, then chop into four sizable, circular pieces. Line a heat-resistant oven sheet with baking paper, then imagine where you will put each round of onion. Sprinkle those spots with olive oil and honey, then add salt and pepper. Put two anchovies on top of each seasoned spot and layer them with a piece of onion. Arrange a few black olives inside and beside the onions, then sprinkle with a little more oil, nectar, salt flakes and spice.

Turn on two neighboring burners to a moderate temperature, put the pan on top of the rings and let the onions to cook undisturbed for five minutes.

At the same time, on a sprinkled with flour counter, flatten the pastry and trim it into four squares big enough to enclose each piece of onion. Precisely place one pastry rectangle on top of each piece of onion, press down around the edges with the reverse of a tool, then heat for a short while, until the crust is golden brown. Set a board on top of the pastry tray, then invert to invert the tarts on to the surface. Carefully peel away the paper and present.