I decided to make puff pastry savory tarts for dinner one night.

I started the quick version of puff pastry in the morning and it went into the fridge.

Matt cooked the caramelized onions for me.

All I had to do when I got home from work was, roll out the pastry, top with the caramelized onions, sliced tomato, goat cheese and Kalamata olives and finished with fresh sprigs of thyme and a drizzle of olive oil and bake in a 450°F. And open a bottle of wine.

I hadn’t made these in a while. Forgot how good they were.

Quick Puff Pastry

Depending whether I’m making the pastry for something savory

or something sweet, I vary it slightly.

2 cups of flour

1 1/2 cups of butter

1/2 teaspoon salt

1 tablespoon sugar (if the pastry is for something sweet)

pinch of baking powder

(My grandmother always added a pinch of baking powder to her pie pastry.)

Ice water

Add salt, sugar if using, and baking powder to the flour.

Use a box grater to grate cold butter into the flour mixture.

(Or cut the cold butter into 1/4 inch cubes.)

Add enough ice water to moisten , using a fork to mix,

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.

Note: if using for a double pie crust,

I cut the dough in half before refrigerating,

shape into two balls, flatten and wrap in plastic.

and refrigerate.