🔗 Share this article

This technique provides a fast version on pissaladière, converting some leftover of dough trimmings into a impromptu delicacy. Save and gather any trimmings into a round mass and use again as the need arises. Dough stores nicely in the freezer compartment, and by skipping two lengthy steps in the traditional method – creating the pastry and cooking slowly the onions – this version is ready much more quickly. Alternatively, the onions are cooked flipped, cooking and browning beneath a blanket of pastry with salted fish and black olives for a speedy, playful take on a traditional French dish. In case you have not as much pastry, you can always halve the recipe.

Fast Flipped Pissaladière Tarts

The recent wave of flipped tarts, which spread quickly on TikTok and social networks a recently, may have originated with a tasty and easy sweet pastry creation or an motivational savory tart that even led to a complete guide on flipped dishes. I’ve also been enjoying myself with cooking upside down recently, from an elongated savory tart to these speedy small onion tarts. It’s a simple, playful method to make something that appears extra-special.

Makes 4 personal pastries

• 1 purple onion
• 2 tbsp extra virgin oil
• 1 tbsp honey
• Kosher salt and peppercorns
• 8 small fillets (or 4, for a milder flavor)
• Brined olives, to taste
• 120g pastry sheets – light or firm can be used too

Heat the oven to a hot oven. Peel and trim the onion, then cut into four large, circular pieces. Cover a hob-appropriate oven sheet with parchment, then imagine where you will put each round of onion. Sprinkle those areas with oil and honey, then season. Place two small fish on top of each flavored patch and cover them with a round of onion. Nestle a few black olives among the onions, then season with a extra olive oil, sweetener, salt and pepper.

Switch on two adjacent stovetop elements to a warm setting, set the sheet on top of the rings and allow the onions to heat untouched for five minutes.

At the same time, on a sprinkled with flour surface, roll out the sheets and trim it into four squares big enough to top each piece of onion. Carefully place one dough piece on top of each round of onion, flatten around the edges with the reverse of a tool, then bake for a short while, until the dough is golden brown. Set a serving platter on top of the hot pan, then flip to invert the tarts on to the board. Carefully lift off the paper and present.