🔗 Share this article

This method provides a quick version on pissaladière, turning some leftover of pastry scraps into a impromptu treat. Store and combine any trimmings into a round mass and re-roll as the need arises. Pastry keeps well in the freezer, and by skipping two laborious procedures in the classic preparation – creating the dough and caramelizing the onions – this dish is ready about an hour faster. Instead, the onions are cooked inverted, steaming and caramelizing under a layer of dough with salted fish and brined olives for a fast, enjoyable take on a traditional French dish. Should you have not as much pastry, you can always cut down the recipe.

Fast Upside-Down Pissaladière Tarts

The present trend of inverted pastries, which went viral on video platforms and social networks a few years back, may have started with an appetizing and easy sweet pastry creation or an motivational pastry dish that even inspired a whole book on inverted recipes. I’ve also been experimenting with flipped preparations these days, from an extra-long leek tart to these fast small onion tarts. It’s a simple, creative way to create something that appears especially impressive.

Makes 4 personal pastries

• 1 sweet onion
• 2 tbsp vegetable oil
• 1 tbsp agave nectar
• Kosher salt and freshly ground pepper
• 8 salted fish (or 4, for a less intense taste)
• Brined olives, to taste
• 120g pastry – puff or buttery is suitable as well

Preheat the oven to 210C (190C fan)/410F/gas 6½. Peel and trim the onion, then chop into four large, circular pieces. Prepare a hob-appropriate cookie sheet with parchment, then imagine where you will place each piece of onion. Drizzle those locations with olive oil and sweetener, then add salt and pepper. Lay two fillets on top of each seasoned patch and cover them with a piece of onion. Nestle a few olives among the onions, then sprinkle with a extra olive oil, nectar, seasoning and black pepper.

Switch on two neighboring burners to a warm setting, place the tray on top of the rings and leave the onions to simmer undisturbed for 5 minutes.

At the same time, on a lightly floured counter, flatten the pastry and trim it into four squares sufficiently sized to enclose each piece of onion. Gently put one pastry rectangle on top of each round of onion, press down on the perimeter with the flat side of a fork, then bake for twenty minutes, until the dough is crispy. Set a board on top of the hot pan, then invert to invert the tarts on to the plate. Slowly remove the lining and enjoy.