This simple and on-trend upside-down tart turns leftover trimmings into a fun twist on a French classic
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his is my quick version of pissaladière, and it transforms a small amount of leftover pastry scraps into a spontaneous treat. Keep and combine any trimmings into a ball and re-roll as and when required. Pastry keeps well in the freezer, and by skipping two time-consuming steps in the traditional recipe – that is, making the pastry and caramelising the onions – this one comes together about an hour faster. Instead, the onions are cooked upside down, steaming and caramelising beneath a blanket of pastry with anchovies and black olives for a fast, fun twist on a French classic. And if you have less pastry, you can always halve the recipe.
The current wave of upside-down tarts, which went viral on TikTok and Instagram a couple of years ago, may have begun with Lily Ghodrati’s delicious and simple peach and honey puff pastry or Dominik Franks’ inspirational onion tart, which even led to a whole book on upside-down cooking. I’ve also been having a lot of fun cooking upside down lately, from my extra-long leek tart to these speedy pissaladière tartlets. It’s a simple, playful way to create something that feels extra-special.
