🔗 Share this article

This particular method offers a fast interpretation on pissaladière, transforming some leftover of pastry scraps into a spontaneous snack. Save and collect any scraps into a lump and re-roll whenever needed. Pastry keeps well in the icebox, and by omitting two lengthy processes in the standard method – making the pastry and caramelizing the onions – this version assembles much more quickly. In its place, the onions are prepared inverted, softening and browning beneath a blanket of dough with small fish and brined olives for a fast, playful variation on a traditional French dish. Should you have a smaller amount of dough, you can always halve the ingredients.

Speedy Flipped Pissaladière Tarts

The recent trend of inverted pastries, which became popular on social media and social networks a couple of years ago, may have begun with a delicious and straightforward peach and honey puff pastry or an creative pastry dish that even resulted in a entire publication on upside-down cooking. Additionally, I have been having a lot of fun with cooking upside down recently, from an elongated savory tart to these speedy small onion tarts. It’s a simple, creative method to make something that feels especially impressive.

Yields 4 single servings

• 1 sweet onion
• 2 tbsp extra virgin oil
• 1 tbsp agave nectar
• Kosher salt and peppercorns
• 8 small fillets (or 4, for a milder flavor)
• Brined olives, to taste
• 120g pastry – flaky or buttery can be used as well

Heat the appliance to 210C (190C fan)/410F/gas 6½. Remove the skin and clean the onion, then slice into four large, circular pieces. Prepare a heat-resistant oven sheet with baking paper, then visualize where you will position each slice of onion. Drizzle those areas with oil and syrup, then flavor. Put two fillets on top of each seasoned patch and cover them with a round of onion. Arrange a few dark olives among the onions, then season with a extra fat, sweetener, salt flakes and black pepper.

Turn on two adjacent hob rings to a warm setting, put the sheet on top of the rings and leave the onions to heat untouched for five minutes.

Meanwhile, on a dusted counter, spread the pastry and slice it into four pieces big enough to enclose each piece of onion. Gently put one dough piece on top of each round of onion, flatten along the sides with the reverse of a fork, then cook for a short while, until the pastry is crispy. Set a serving platter on top of the pastry tray, then turn over to invert the tarts on to the surface. Slowly remove the paper and enjoy.