Puff Pastry Savory Tarts

These are easy to make.  
Use frozen store bought puff pastry
or try the recipe below.
A quick and easy puff pastry
based on one of Julia Child’s recipes.
Filling for this tart was caramelized onions with garlic,
spooned into the middle of a 6 inch square.  
Topped with sliced tomatoes, feta cheese
and Kalamata olives.  A couple of sprigs of
fresh thyme and a tiny drizzle of  olive oil.
Baked  at 450° until golden brown. 
Easy to adapt.
I like it with eggplant and tomatoes 
and a little pesto.
Or use spinach, artichoke hearts, green or black olives,
Parmesan or mozzarella cheese, blue cheese, etc. 
Unlimited possibilities. 
Pastry is based on Julia Child’s Fast French Puff Pastry.
2 1/2 cups of flour
1 lb of butter
Cut into small cubes (1/4 to 1/2 inch pieces)
Add 3/4 teaspoon of salt
and the cubes of butter to the flour.
Add enough ice water to moisten and
then tip out on to a floured board.
Mixture will be shaggy.
Using hands bring together and then
roll out into a rectangle
and fold like an envelop.
Roll and fold four times and then
refrigerate for an hour.
Cut pastry in half and roll out each half
into a 12″ square.
Cut each square into four 6″ squares.
Note: Optional. My grandmother always added a little baking powder
to her pastry dough, so I usually add 1/2 a teaspoon.

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