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This recipe presents a speedy take on the French onion tart, converting a small amount of leftover pastry into a impromptu treat. Save and gather any leftovers into a ball and re-roll whenever needed. Pastry stores nicely in the freezer compartment, and by omitting two time-consuming procedures in the traditional preparation – creating the pastry and caramelising the onions – this recipe is ready about an hour faster. Instead, the onions are cooked flipped, softening and browning beneath a covering of pastry with anchovies and brined olives for a fast, fun variation on a French classic. And if you have not as much pastry, you can always cut down the ingredients.

Quick Upside-Down Pissaladière Tarts

The current trend of flipped tarts, which went viral on social media and photo-sharing apps a recently, may have originated with a delicious and straightforward sweet pastry creation or an inspirational savory tart that even led to a complete guide on flipped dishes. I’ve also been having a lot of fun with cooking upside down lately, from an extra-long leek tart to these fast small onion tarts. It’s a straightforward, creative way to make something that appears particularly unique.

Makes 4 individual tarts

• 1 purple onion
• 2 tbsp extra virgin oil
• 1 tbsp agave nectar
• Salt and freshly ground pepper
• 8 anchovies (or 4, for a subtler flavor)
• Pitted black olives, to taste
• 120g dough – light or buttery can be used also

Heat the stove to 210C (190C fan)/410F/gas 6½. Peel and trim the onion, then slice into four thick, circular pieces. Prepare a hob-appropriate baking tray with parchment, then imagine where you will position each piece of onion. Drizzle those spots with oil and honey, then add salt and pepper. Place two fillets on top of each prepared patch and top them with a slice of onion. Arrange a few olives among the onions, then sprinkle with a additional fat, nectar, seasoning and black pepper.

Activate two neighboring stovetop elements to a warm setting, set the sheet on top of the burners and leave the onions to simmer undisturbed for a short time.

In the meantime, on a lightly floured board, spread the dough and cut it into four squares sufficiently sized to cover each round of onion. Gently lay one dough piece on top of each piece of onion, seal around the edges with the reverse of a utensil, then heat for a short while, until the pastry is browned. Lay a serving platter on top of the baking sheet, then turn over to flip the tarts on to the plate. Carefully peel away the paper and serve.