🔗 Share this article

This particular recipe provides a quick interpretation on the French onion tart, converting a handful of pastry scraps into a quick treat. Save and collect any leftovers into a ball and roll out again as the need arises. Dough freezes beautifully in the freezer, and by skipping two time-consuming procedures in the traditional recipe – creating the pastry and caramelising the onions – this dish is ready much more quickly. Alternatively, the onions are cooked inverted, steaming and caramelizing beneath a blanket of dough with salted fish and dark olives for a speedy, playful take on a French classic. Should you have not as much pastry, you can always halve the method.

Fast Flipped Pissaladière Tarts

The present wave of inverted pastries, which became popular on social media and social networks a few years back, may have originated with an appetizing and straightforward peach and honey puff pastry or an motivational pastry dish that even led to a complete guide on upside-down cooking. Additionally, I have been enjoying myself with flipped preparations these days, from an extra-long leek tart to these fast pissaladière tartlets. It’s a straightforward, fun method to make something that seems especially impressive.

Yields 4 single servings

• 1 sweet onion
• 2 tbsp vegetable oil
• 1 tbsp honey
• Sea salt and freshly ground pepper
• 8 salted fish (or 4, for a milder flavor)
• Pitted black olives, to taste
• 120g dough – flaky or shortcrust is suitable too

Heat the appliance to 210C (190C fan)/410F/gas 6½. Strip and clean the onion, then cut into four thick, cross-sections. Line a stovetop-safe baking tray with parchment, then visualize where you will place each slice of onion. Sprinkle those spots with olive oil and sweetener, then add salt and pepper. Place two fillets on top of each prepared spot and top them with a slice of onion. Tuck a few olives inside and beside the onions, then add with a little more fat, honey, salt and spice.

Turn on two neighboring stovetop elements to a moderate temperature, set the sheet on top of the burners and leave the onions to simmer without moving for five minutes.

In the meantime, on a lightly floured surface, flatten the dough and cut it into four pieces big enough to top each round of onion. Precisely put one pastry square on top of each piece of onion, press down on the perimeter with the flat side of a tool, then cook for a short while, until the pastry is crispy. Lay a serving platter on top of the pastry tray, then turn over to turn the tarts on to the board. Gently lift off the parchment and present.