Carrie Morey may have built her empire on biscuits, but her devotion to the infinite possibilities of flour and butter doesn’t stop there. Here, the Charleston native shares some simple baking tips and a recipe for a tempting savory onion tart that can-do double duty as a weeknight supper or an elegant holiday appetizer.

“Pie dough really can be simple—people get intimidated by it, but it’s not all that different than making biscuits. I use All-Purpose White Lily® flour, ice water, and really cold butter. That’s it. There’s no secret. I always use my hands—I like the control—and I try to work really fast. If I feel like the dough is getting soft or limp, I pop it into the freezer or the fridge for a bit.

Also, I always make more than I need—that way there’s always a batch on hand in the freezer when the need strikes. My feeling is, if you’re going to make a mess, you may as well make the most of your efforts!

People don’t always think of savory tarts, but they can be such a great, quick meal. Galettes—rustic tarts you make without a pan—are especially forgiving, and I love how you can change them up depending on the season. In summer, I might do a version with squash or zucchini; definitely tomatoes. The possibilities are endless, but I always gravitate toward sharp cheeses and herbs and the savory end of the spectrum.

This onion galette is perfect for the cooler months and combines all my fall favorites. It’s light enough and shareable that you can whip it up if you have impromptu guests coming by for drinks or need a holiday hors d’oeuvres—but you can also serve it as a side with roasted chicken and a salad at Sunday supper. And boy, will it make your house smell good.

In fact, here’s a funny story: I could hardly cook in college, but when I had my first apartment with friends, I would fill foil packets with onions, garlic, and olive oil and leave them in our oven for hours like an air freshener! That scent of roasted garlic and onions—I think it is just the ultimate comfort. When you smell it, your shoulders go down, you relax. It’s like this universal signal that says: you made it through the day—now break bread and enjoy this time together.”

Carrie Morey, founder of Callie’s Biscuits and author of Callie’s Biscuits and Southern Traditions