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This particular method presents a quick version on the French onion tart, turning a small amount of pastry scraps into a spontaneous snack. Keep and combine any trimmings into a lump and use again whenever needed. Dough keeps well in the icebox, and by skipping two lengthy procedures in the traditional method – creating the pastry and caramelizing the onions – this dish is ready about an hour faster. Alternatively, the onions are prepared flipped, steaming and caramelising under a layer of dough with anchovies and dark olives for a quick, fun take on a iconic French recipe. Should you have a smaller amount of dough, you can always cut down the ingredients.

Fast Upside-Down Pissaladière Tarts

The present popularity of upside-down tarts, which went viral on video platforms and social networks a recently, may have begun with an appetizing and straightforward peach and honey puff pastry or an creative savory tart that even resulted in a complete guide on flipped dishes. Additionally, I have been having a lot of fun with flipped preparations recently, from an elongated savory tart to these fast pissaladière tartlets. It’s a easy, playful approach to prepare something that seems particularly unique.

Makes 4 personal pastries

• 1 purple onion
• 2 tbsp extra virgin oil
• 1 tbsp maple syrup
• Kosher salt and freshly ground pepper
• 8 anchovies (or 4, for a less intense taste profile)
• Dark pitted olives, to taste
• 120g pastry sheets – light or firm can be used also

Heat the appliance to a hot oven. Strip and clean the onion, then chop into four sizable, cross-sections. Prepare a hob-appropriate oven sheet with non-stick paper, then visualize where you will place each slice of onion. Sprinkle those areas with oil and sweetener, then season. Place two fillets on top of each prepared patch and cover them with a slice of onion. Tuck a few black olives in and around the onions, then season with a extra olive oil, sweetener, seasoning and pepper.

Activate two side-by-side hob rings to a medium heat, place the pan on top of the rings and leave the onions to heat without moving for a short time.

At the same time, on a dusted counter, roll out the dough and cut it into four squares big enough to top each round of onion. Precisely put one pastry square on top of each piece of onion, flatten around the edges with the reverse of a utensil, then cook for twenty minutes, until the crust is browned. Place a serving platter on top of the baking sheet, then flip to invert the tarts on to the plate. Carefully peel away the paper and serve.