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The following technique provides a speedy version on the French onion tart, turning some leftover of dough trimmings into a impromptu snack. Save and gather any scraps into a lump and re-roll as the need arises. Pastry keeps well in the freezer, and by omitting two laborious procedures in the traditional method – making the dough and cooking slowly the onions – this version assembles in nearly half the time. In its place, the onions are heated inverted, steaming and browning below a layer of pastry with anchovies and dark olives for a quick, enjoyable variation on a traditional French dish. And if you have a smaller amount of dough, you can always reduce the recipe.

Speedy Flipped Pissaladière Tarts

The current wave of flipped tarts, which spread quickly on TikTok and photo-sharing apps a couple of years ago, may have begun with a delicious and easy sweet pastry creation or an inspirational savory tart that even led to a whole book on inverted recipes. Personally, I’ve been having a lot of fun with inverted baking lately, from an extra-long leek tart to these quick mini French tarts. It’s a simple, creative way to make something that seems extra-special.

Yields 4 personal pastries

• 1 purple onion
• 2 tbsp vegetable oil
• 1 tbsp agave nectar
• Salt and freshly ground pepper
• 8 small fillets (or 4, for a less intense flavor)
• Dark pitted olives, to taste
• 120g pastry sheets – light or shortcrust is suitable as well

Preheat the appliance to 210C (190C fan)/410F/gas 6½. Strip and clean the onion, then slice into four thick, cross-sections. Line a heat-resistant oven sheet with parchment, then imagine where you will position each slice of onion. Pour those locations with cooking oil and sweetener, then flavor. Put two anchovies on top of each flavored spot and top them with a slice of onion. Tuck a few dark olives inside and beside the onions, then add with a little more oil, sweetener, seasoning and black pepper.

Activate two side-by-side stovetop elements to a medium heat, put the tray on top of the elements and allow the onions to heat undisturbed for five minutes.

At the same time, on a dusted board, flatten the pastry and slice it into four pieces big enough to top each round of onion. Carefully lay one pastry square on top of each piece of onion, press down on the perimeter with the reverse of a tool, then heat for twenty minutes, until the dough is golden brown. Set a board on top of the hot pan, then flip to turn the tarts on to the plate. Gently peel away the parchment and serve.