🔗 Share this article

This particular technique presents a quick interpretation on pissaladière, turning a small amount of dough trimmings into a quick snack. Save and combine any leftovers into a round mass and re-roll as and when required. Dough stores nicely in the icebox, and by avoiding two time-consuming steps in the classic method – creating the dough and cooking slowly the onions – this dish assembles about an hour faster. Alternatively, the onions are cooked flipped, steaming and browning below a layer of pastry with salted fish and dark olives for a speedy, fun variation on a iconic French recipe. Should you have less pastry, you can always cut down the ingredients.

Speedy Flipped Pissaladière Tarts

The recent popularity of upside-down tarts, which spread quickly on social media and Instagram a couple of years ago, may have begun with an appetizing and straightforward sweet pastry creation or an creative onion tart that even inspired a complete guide on flipped dishes. Personally, I’ve been enjoying myself with inverted baking recently, from an lengthy vegetable pastry to these quick pissaladière tartlets. It’s a simple, creative method to make something that appears especially impressive.

Yields 4 individual tarts

• 1 purple onion
• 2 tbsp olive oil
• 1 tbsp honey
• Sea salt and black pepper
• 8 anchovies (or 4, for a less intense taste profile)
• Pitted black olives, to taste
• 120g pastry – puff or buttery can be used also

Heat the oven to 410F/210C. Strip and trim the onion, then slice into four thick, round slices. Prepare a heat-resistant baking tray with baking paper, then visualize where you will place each slice of onion. Drizzle those locations with olive oil and sweetener, then season. Lay two fillets on top of each seasoned spot and layer them with a piece of onion. Tuck a few dark olives in and around the onions, then sprinkle with a additional fat, nectar, seasoning and black pepper.

Activate two neighboring stovetop elements to a warm setting, place the pan on top of the burners and leave the onions to simmer without moving for a short time.

In the meantime, on a sprinkled with flour surface, roll out the pastry and cut it into four pieces just large enough to cover each slice of onion. Precisely place one pastry rectangle on top of each round of onion, flatten on the perimeter with the flat side of a utensil, then heat for 20 minutes, until the crust is crispy. Place a board on top of the baking sheet, then flip to invert the tarts on to the board. Carefully lift off the paper and serve.