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This particular technique provides a speedy version on the French onion tart, transforming a small amount of pastry scraps into a quick delicacy. Save and collect any trimmings into a ball and use again whenever needed. Dough freezes beautifully in the icebox, and by avoiding two lengthy steps in the standard recipe – preparing the dough and caramelizing the onions – this dish is ready in nearly half the time. Alternatively, the onions are cooked inverted, steaming and caramelising below a layer of dough with anchovies and black olives for a fast, playful variation on a traditional French dish. In case you have a smaller amount of dough, you can always cut down the ingredients.

Speedy Flipped Pissaladière Tarts

The present trend of inverted pastries, which spread quickly on video platforms and photo-sharing apps a recently, may have started with a delicious and easy peach and honey puff pastry or an inspirational pastry dish that even inspired a whole book on upside-down cooking. Additionally, I have been having a lot of fun with cooking upside down lately, from an elongated savory tart to these speedy mini French tarts. It’s a simple, creative way to make something that seems particularly unique.

Produces 4 personal pastries

• 1 red onion
• 2 tbsp extra virgin oil
• 1 tbsp honey
• Sea salt and freshly ground pepper
• 8 anchovies (or 4, for a milder taste profile)
• Pitted black olives, to taste
• 120g pastry – puff or buttery can be used as well

Warm up the appliance to 210C (190C fan)/410F/gas 6½. Remove the skin and clean the onion, then chop into four large, round slices. Prepare a stovetop-safe cookie sheet with baking paper, then plan where you will put each round of onion. Sprinkle those spots with oil and honey, then flavor. Put two small fish on top of each flavored patch and cover them with a round of onion. Nestle a few olives in and around the onions, then add with a extra fat, nectar, seasoning and pepper.

Switch on two side-by-side hob rings to a moderate temperature, place the sheet on top of the burners and leave the onions to simmer without moving for a short time.

Meanwhile, on a sprinkled with flour surface, roll out the sheets and cut it into four squares sufficiently sized to enclose each piece of onion. Carefully put one dough piece on top of each round of onion, flatten along the sides with the flat side of a utensil, then heat for a short while, until the pastry is golden brown. Set a serving platter on top of the hot pan, then flip to flip the tarts on to the board. Carefully lift off the paper and serve.