Savory Pies and Tarts

Ricotta and Scallion Egg Pie
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.

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Ham-and-Cheese Puff Pastry Tart

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.

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Bacon, Cheddar and Onion Quiche

Bacon, Cheddar and Onion Quiche

"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."

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Spinach-and-Grape-Leaf Pie

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.

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Free-Form Onion Tart

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.

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Porcini Mushroom Tartlets

Porcini Mushroom Tartlets
© David Loftus

Pairing: A medium-bodied red with some tannin will contrast with the mushrooms. Consider one from Bordeaux or Tuscany.

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Natchitoches Meat Pies with Spicy Buttermilk Dip

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.

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Mushroom, Butternut Squash & Gruyère Tart

Mushroom, Butternut Squash and Gruyere 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.

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Reblochon Tarts with Bacon and Fingerling Potatoes

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.

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Shepherd's Pie

Shepherd’s Pie
© Tina Rupp

Rainwater Madeira, a fortified wine, gives Brian Hill's pub dish a caramelly sweetness.

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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.

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Bacon-and-Onion Tart

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

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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."

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Giant Summer Tomato Tart

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.

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