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The following technique presents a quick version on pissaladière, converting a small amount of dough trimmings into a spontaneous treat. Keep and combine any leftovers into a lump and roll out again as the need arises. Pastry stores nicely in the icebox, and by skipping two time-consuming procedures in the traditional preparation – making the dough and caramelising the onions – this version comes together in nearly half the time. In its place, the onions are cooked flipped, softening and caramelizing beneath a blanket of dough with small fish and brined olives for a speedy, enjoyable variation on a French classic. Should you have less pastry, you can always halve the recipe.

Quick Flipped Pissaladière Tarts

The present wave of flipped tarts, which spread quickly on social media and social networks a recently, may have begun with a tasty and straightforward peach and honey puff pastry or an inspirational pastry dish that even resulted in a complete guide on flipped dishes. I’ve also been experimenting with flipped preparations recently, from an elongated savory tart to these fast pissaladière tartlets. It’s a simple, creative approach to make something that feels extra-special.

Makes 4 personal pastries

• 1 red onion
• 2 tbsp extra virgin oil
• 1 tbsp honey
• Salt and peppercorns
• 8 salted fish (or 4, for a less intense flavor)
• Pitted black olives, to taste
• 120g pastry sheets – puff or firm works too

Preheat the oven to a hot oven. Strip and prepare the onion, then slice into four large, round slices. Cover a heat-resistant oven sheet with baking paper, then imagine where you will put each slice of onion. Pour those spots with cooking oil and syrup, then season. Put two anchovies on top of each seasoned spot and layer them with a piece of onion. Nestle a few olives inside and beside the onions, then sprinkle with a little more olive oil, nectar, salt flakes and black pepper.

Switch on two neighboring hob rings to a warm setting, put the sheet on top of the rings and allow the onions to simmer untouched for 5 minutes.

At the same time, on a dusted board, spread the dough and trim it into four rectangles sufficiently sized to enclose each round of onion. Carefully place one dough piece on top of each piece of onion, seal on the perimeter with the flat side of a fork, then heat for a short while, until the dough is crispy. Set a plate on top of the hot pan, then flip to flip the tarts on to the surface. Carefully lift off the paper and serve.