🔗 Share this article

This particular method offers a fast take on the French onion tart, transforming some leftover of dough trimmings into a quick delicacy. Keep and collect any scraps into a lump and re-roll as the need arises. Dough freezes beautifully in the freezer, and by skipping two lengthy steps in the standard method – preparing the dough and caramelizing the onions – this recipe assembles much more quickly. In its place, the onions are heated flipped, cooking and caramelizing below a blanket of dough with anchovies and brined olives for a speedy, fun variation on a iconic French recipe. Should you have a smaller amount of dough, you can always halve the method.

Fast Flipped Pissaladière Tarts

The recent popularity of inverted pastries, which spread quickly on social media and social networks a recently, may have started with an appetizing and easy sweet pastry creation or an creative savory tart that even inspired a entire publication on inverted recipes. I’ve also been enjoying myself with cooking upside down these days, from an extra-long leek tart to these fast mini French tarts. It’s a straightforward, playful way to make something that feels particularly unique.

Produces 4 personal pastries

• 1 red onion
• 2 tbsp olive oil
• 1 tbsp agave nectar
• Kosher salt and black pepper
• 8 salted fish (or 4, for a less intense flavor)
• Pitted black olives, to taste
• 120g dough – light or shortcrust is suitable also

Heat the stove to 210C (190C fan)/410F/gas 6½. Remove the skin and prepare the onion, then slice into four thick, cross-sections. Cover a heat-resistant cookie sheet with baking paper, then visualize where you will put each slice of onion. Drizzle those locations with oil and sweetener, then add salt and pepper. Place two fillets on top of each prepared spot and cover them with a piece of onion. Nestle a few olives inside and beside the onions, then season with a extra oil, nectar, salt flakes and spice.

Switch on two side-by-side burners to a warm setting, place the tray on top of the rings and leave the onions to cook undisturbed for 5 minutes.

In the meantime, on a sprinkled with flour counter, flatten the pastry and trim it into four rectangles sufficiently sized to cover each piece of onion. Carefully lay one pastry square on top of each round of onion, press down along the sides with the flat side of a tool, then cook for 20 minutes, until the pastry is browned. Place a board on top of the baking sheet, then flip to turn the tarts on to the surface. Slowly peel away the parchment and serve.