🔗 Share this article

This particular recipe offers a fast interpretation on the French onion tart, converting a small amount of leftover pastry into a spontaneous snack. Store and collect any scraps into a lump and use again whenever needed. Dough stores nicely in the icebox, and by avoiding two time-consuming processes in the standard recipe – preparing the pastry and cooking slowly the onions – this version is ready in nearly half the time. In its place, the onions are cooked inverted, steaming and caramelising below a layer of dough with salted fish and dark olives for a speedy, enjoyable variation on a traditional French dish. In case you have not as much pastry, you can always halve the method.

Quick Flipped Pissaladière Tarts

The present trend of upside-down tarts, which went viral on TikTok and Instagram a recently, may have started with a tasty and straightforward sweet pastry creation or an motivational savory tart that even resulted in a entire publication on upside-down cooking. Personally, I’ve been experimenting with cooking upside down lately, from an extra-long leek tart to these quick small onion tarts. It’s a easy, fun method to prepare something that appears particularly unique.

Produces 4 single servings

• 1 purple onion
• 2 tbsp olive oil
• 1 tbsp honey
• Kosher salt and freshly ground pepper
• 8 anchovies (or 4, for a subtler taste profile)
• Pitted black olives, to taste
• 120g dough – flaky or firm is suitable as well

Heat the stove to a hot oven. Remove the skin and trim the onion, then cut into four sizable, round slices. Prepare a hob-appropriate oven sheet with baking paper, then visualize where you will position each round of onion. Drizzle those areas with cooking oil and syrup, then season. Put two small fish on top of each flavored spot and cover them with a piece of onion. Tuck a few black olives among the onions, then add with a additional olive oil, sweetener, salt flakes and black pepper.

Turn on two side-by-side burners to a medium heat, set the sheet on top of the rings and leave the onions to simmer untouched for 5 minutes.

At the same time, on a dusted surface, roll out the pastry and trim it into four rectangles sufficiently sized to top each slice of onion. Gently put one pastry rectangle on top of each round of onion, press down around the edges with the reverse of a tool, then bake for twenty minutes, until the crust is golden brown. Set a serving platter on top of the baking sheet, then turn over to flip the tarts on to the surface. Gently lift off the lining and enjoy.