🔗 Share this article

This method offers a fast interpretation on the French onion tart, transforming a handful of pastry scraps into a spontaneous delicacy. Store and gather any leftovers into a round mass and roll out again as the need arises. Pastry freezes beautifully in the freezer, and by avoiding two laborious processes in the classic method – making the pastry and caramelizing the onions – this dish assembles about an hour faster. Alternatively, the onions are heated upside down, softening and caramelizing under a layer of dough with small fish and dark olives for a quick, fun twist on a iconic French recipe. Should you have not as much pastry, you can always cut down the ingredients.

Quick Inverted Pissaladière Tarts

The recent popularity of flipped tarts, which spread quickly on video platforms and social networks a few years back, may have begun with a delicious and straightforward fruit and honey pastry or an creative savory tart that even resulted in a whole book on upside-down cooking. Additionally, I have been having a lot of fun with inverted baking lately, from an lengthy vegetable pastry to these fast small onion tarts. It’s a simple, creative way to make something that appears especially impressive.

Makes 4 individual tarts

• 1 red onion
• 2 tbsp vegetable oil
• 1 tbsp honey
• Kosher salt and peppercorns
• 8 anchovies (or 4, for a milder flavor)
• Pitted black olives, to taste
• 120g pastry sheets – light or firm works also

Preheat the appliance to 410F/210C. Peel and prepare the onion, then slice into four thick, cross-sections. Prepare a stovetop-safe cookie sheet with parchment, then visualize where you will place each slice of onion. Sprinkle those locations with olive oil and honey, then add salt and pepper. Place two fillets on top of each flavored area and cover them with a round of onion. Tuck a few dark olives inside and beside the onions, then season with a additional fat, honey, seasoning and spice.

Activate two adjacent burners to a moderate temperature, put the sheet on top of the elements and leave the onions to cook undisturbed for 5 minutes.

At the same time, on a lightly floured board, roll out the pastry and trim it into four rectangles sufficiently sized to enclose each round of onion. Carefully lay one dough piece on top of each round of onion, press down on the perimeter with the back of a utensil, then cook for twenty minutes, until the pastry is browned. Lay a serving platter on top of the hot pan, then flip to invert the tarts on to the surface. Gently remove the lining and enjoy.