Recipes Comfort Food Savory Pies Savory Pies and Tarts By Food & Wine Editors Updated on March 19, 2018 Share Tweet Pin Email Trending Videos Photo: John Kernick These delicious savory pies and tarts include Jean-Georges Vongerichten's tarte flambé-inspired quiche, meaty shepherd's pie, hearty beef hand pies and more. 01 of 13 Ham-and-Cheese Puff Pastry Tart Blogger Mimi Thorisson spreads store-bought puff pastry with mustard-and-shallot bechamel, then layers it with ham and cheese before baking it into a crisp, rich, croque monsieur-like tart. Get the Recipe 02 of 13 Bacon, Cheddar and Onion Quiche MICHAEL TUREK "To make a proper tarte flambé, you need a wood-burning oven with a stone floor," explains Jean-Georges Vongerichten of the thin-crusted Alsatian pizza topped with bacon, onions and fromage blanc. Here, he folds those same basic ingredients (replacing the fromage blanc with cheddar) into a light custard and bakes it in a buttery pastry crust. "Not everyone has a pizza oven at home, so I decided to make it in the form of a quiche." Get the Recipe 03 of 13 Spinach-and-Grape-Leaf Pie Chef Alex Raij made this big, impressive pie, which she calls pastel de parra, to snack on throughout the weekend; a big slice is also satisfying as a meal. Get the Recipe 04 of 13 Free-Form Onion Tart © Quentin Bacon Kelsie Kerr teaches the basics of preparing seasonal recipes. The buttery dough for her savory onion tart, for instance, is great with all kinds of fillings, like fruit. To make the crust flaky, keep the butter and dough cold. Get the Recipe 05 of 13 Porcini Mushroom Tartlets © David Loftus Pairing: A medium-bodied red with some tannin will contrast with the mushrooms. Consider one from Bordeaux or Tuscany. Get the Recipe 06 of 13 Natchitoches Meat Pies with Spicy Buttermilk Dip © Anna Williams Natchitoches, Louisiana, is renowned for its meat pies. Kelly English serves his mini version with a dipping sauce that combines two quintessential Southern ingredients: buttermilk and hot sauce. Get the Recipe 07 of 13 Mushroom, Butternut Squash & Gruyère Tart © Anson Smart Paul Roberts adds nutmeg to the mushrooms in this buttery tart because the warm spice works well with the savory complexity of a Cabernet Sauvignon. Get the Recipe 08 of 13 Reblochon Tarts with Bacon and Fingerling Potatoes With a golden layer of puff pastry topped by caramelized onions, soft potatoes, bacon and tangy Reblochon cheese, this tart is lighter than the sum of its parts, making for a satisfying fall dish that's great any time of day. The Reblochon, a washed-rind cheese from France, can be replaced with a robust Taleggio from northern Italy or the smooth French soft-ripened cow's-milk cheese Saint-André. Get the Recipe 09 of 13 Shepherd's Pie © Tina Rupp Rainwater Madeira, a fortified wine, gives Brian Hill's pub dish a caramelly sweetness. Get the Recipe 10 of 13 Andouille-and-Sweet Potato Pie with Tangy Apple Salad The creamy sweet potato filling in this sweet-potato pie is actually fairly simple, but Donald Link opts to prepare the crust by hand; he also tosses the salad with mustard greens, which can be tricky to find. To make it even easier, prepare the crust in a food processor and substitute watercress for the mustard greens in the salad. Get the Recipe 11 of 13 Bacon-and-Onion Tart This is one of my favorites. It's a bacon and onion filling bound with soft, ripened goat cheese and a ballsy Gruyère, poured fairly shallowly into a delicate pâte brisée. Pay attention while you make the tart crust; it's one you can adapt for a thousand fillings.—Andrew Zimmern Get the Recipe 12 of 13 Provençal Vegetable Tart © Christina Holmes Julianne Jones makes this savory rectangular tart with the ingredients typically found in ratatouille: eggplant, zucchini and tomatoes. "You arrange the vegetables nicely in the flaky crust, then tuck in thinly shaved cheese," she says. "I love serving the tart at dinner parties because it's aesthetically impressive." Get the Recipe 13 of 13 Giant Summer Tomato Tart Christopher Testani In the height of summer, when tomatoes are at their most delicious, Food & Wine's Laura Rege showcases them in this simple, fresh tart. She layers and bakes phyllo with breadcrumbs to create an extra-crispy base, then spreads the crust with a mix of mayo and cream cheese before topping the tart with colorful, juicy, glorious tomatoes. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit