I forgot to mention something very important about our recent stargazing adventure: these savory tomato pies, made with this recipe. Their adorable size meant that we could easily polish off a few in couple bites, no utensils needed. And that of course meant that we each probably ate the equivalent of half a pie. But we couldn’t help it. These little guys – full of roasted tomato goodness, with onions, olives, oregano and feta – were addictive.

After making savory pies, I feel like I’ve been let in on a life-changing idea. Now I look at everything I eat with a question: would this be better wrapped in buttery pastery dough?

The answer, my friends, is almost always yes.