🔗 Share this article

This method provides a fast take on pissaladière, turning a small amount of pastry scraps into a quick treat. Save and collect any leftovers into a ball and roll out again whenever needed. Dough keeps well in the icebox, and by avoiding two laborious processes in the traditional recipe – making the dough and caramelising the onions – this dish assembles about an hour faster. In its place, the onions are heated upside down, softening and caramelising under a covering of dough with small fish and black olives for a quick, enjoyable variation on a French classic. Should you have not as much pastry, you can always reduce the ingredients.

Quick Inverted Pissaladière Tarts

The recent popularity of flipped tarts, which became popular on video platforms and social networks a recently, may have started with a tasty and easy peach and honey puff pastry or an creative savory tart that even resulted in a whole book on upside-down cooking. Personally, I’ve been enjoying myself with inverted baking recently, from an lengthy vegetable pastry to these fast mini French tarts. It’s a simple, creative method to make something that seems especially impressive.

Produces 4 single servings

• 1 sweet onion
• 2 tbsp vegetable oil
• 1 tbsp maple syrup
• Salt and black pepper
• 8 salted fish (or 4, for a subtler taste)
• Dark pitted olives, to taste
• 120g pastry – flaky or shortcrust is suitable as well

Heat the appliance to a hot oven. Peel and clean the onion, then slice into four sizable, circular pieces. Cover a heat-resistant cookie sheet with non-stick paper, then imagine where you will put each round of onion. Sprinkle those spots with oil and syrup, then add salt and pepper. Put two small fish on top of each seasoned area and cover them with a slice of onion. Nestle a few black olives among the onions, then sprinkle with a little more oil, sweetener, seasoning and spice.

Switch on two side-by-side burners to a warm setting, put the pan on top of the rings and leave the onions to simmer without moving for a short time.

Meanwhile, on a sprinkled with flour board, roll out the dough and trim it into four squares big enough to top each slice of onion. Precisely lay one pastry rectangle on top of each piece of onion, press down around the edges with the flat side of a tool, then bake for 20 minutes, until the crust is crispy. Place a board on top of the baking sheet, then flip to flip the tarts on to the surface. Carefully lift off the paper and serve.