🔗 Share this article

This technique provides a speedy take on the French onion tart, turning a small amount of dough trimmings into a spontaneous delicacy. Save and combine any leftovers into a ball and use again as the need arises. Pastry keeps well in the icebox, and by omitting two lengthy steps in the traditional preparation – preparing the pastry and caramelizing the onions – this dish assembles in nearly half the time. In its place, the onions are heated flipped, softening and browning below a layer of pastry with anchovies and black olives for a speedy, fun variation on a iconic French recipe. Should you have a smaller amount of dough, you can always cut down the ingredients.

Quick Inverted Pissaladière Tarts

The recent wave of inverted pastries, which went viral on TikTok and photo-sharing apps a couple of years ago, may have begun with an appetizing and straightforward fruit and honey pastry or an inspirational savory tart that even inspired a whole book on upside-down cooking. Personally, I’ve been having a lot of fun with flipped preparations lately, from an elongated savory tart to these quick pissaladière tartlets. It’s a simple, creative way to prepare something that seems particularly unique.

Makes 4 individual tarts

• 1 purple onion
• 2 tbsp vegetable oil
• 1 tbsp agave nectar
• Salt and peppercorns
• 8 small fillets (or 4, for a subtler taste profile)
• Pitted black olives, to taste
• 120g dough – puff or firm works also

Warm up the appliance to a hot oven. Peel and trim the onion, then chop into four sizable, cross-sections. Cover a stovetop-safe oven sheet with non-stick paper, then visualize where you will put each slice of onion. Pour those spots with olive oil and syrup, then add salt and pepper. Place two anchovies on top of each flavored spot and cover them with a piece of onion. Arrange a few black olives inside and beside the onions, then add with a extra fat, nectar, salt flakes and black pepper.

Switch on two adjacent hob rings to a moderate temperature, set the sheet on top of the elements and let the onions to cook untouched for a short time.

Meanwhile, on a lightly floured counter, roll out the pastry and slice it into four rectangles big enough to top each piece of onion. Gently place one pastry rectangle on top of each slice of onion, press down around the edges with the back of a utensil, then heat for a short while, until the dough is golden brown. Set a board on top of the pastry tray, then invert to turn the tarts on to the board. Slowly peel away the paper and present.