🔗 Share this article

The following technique provides a quick interpretation on the French onion tart, turning a handful of dough trimmings into a spontaneous treat. Save and collect any leftovers into a lump and use again as and when required. Dough keeps well in the icebox, and by skipping two lengthy processes in the traditional method – making the dough and cooking slowly the onions – this recipe is ready in nearly half the time. Instead, the onions are heated flipped, softening and caramelising beneath a blanket of pastry with anchovies and dark olives for a fast, fun take on a traditional French dish. And if you have not as much pastry, you can always halve the recipe.

Speedy Inverted Pissaladière Tarts

The recent trend of inverted pastries, which became popular on video platforms and social networks a couple of years ago, may have begun with a delicious and straightforward sweet pastry creation or an inspirational pastry dish that even led to a complete guide on flipped dishes. Personally, I’ve been experimenting with inverted baking recently, from an lengthy vegetable pastry to these speedy small onion tarts. It’s a straightforward, playful approach to create something that seems especially impressive.

Yields 4 individual tarts

• 1 red onion
• 2 tbsp vegetable oil
• 1 tbsp agave nectar
• Kosher salt and black pepper
• 8 anchovies (or 4, for a less intense taste)
• Dark pitted olives, to taste
• 120g pastry sheets – flaky or shortcrust works as well

Heat the oven to a hot oven. Strip and clean the onion, then cut into four sizable, circular pieces. Line a hob-appropriate cookie sheet with non-stick paper, then plan where you will put each piece of onion. Sprinkle those locations with olive oil and sweetener, then flavor. Lay two small fish on top of each prepared patch and layer them with a round of onion. Arrange a few black olives among the onions, then season with a additional olive oil, nectar, salt and spice.

Activate two side-by-side stovetop elements to a moderate temperature, place the pan on top of the rings and leave the onions to simmer without moving for five minutes.

Meanwhile, on a sprinkled with flour counter, spread the pastry and slice it into four rectangles big enough to top each round of onion. Precisely put one pastry rectangle on top of each piece of onion, flatten along the sides with the reverse of a fork, then bake for a short while, until the pastry is crispy. Place a serving platter on top of the hot pan, then invert to turn the tarts on to the board. Slowly remove the lining and present.