Savory Pie and Tart

Elegant and simple to prep ahead, this classic brunch dish gets its savory backbone from sautéed leeks.

A vegetable quiche for Sunday brunch is a mild to moderate challenge for the average home cook—memorable quiche, on the other hand, is a prize not easily won.

This easy recipe for pie dough takes all the guesswork out of making a buttery, flaky pie crust. It’s ideal for pretty much any pie you want to make.

Think of this easy vegetarian casserole as a kosher for Passover spanakopita or green lasagna—it’s similar to a style of matzo pie called mina in Sephardic homes.

Gourmet’s best chicken pot pie recipe makes the ultimate comfort food, with a creamy filling topped with puffy, flavorful cheddar biscuits.

This cream cheese pastry recipe is as simple to make as it is versatile. Tender, flaky, and delicious, it’s perfect for quiches, tarts, and even rugelach.

This pie dough is wonderfully versatile, and cookbook author Ken Haedrich uses it for both sweet and savory pies. It has great flavor, flaky texture, and is easy to handle.

With tender oyster mushrooms, caramelized carrots and onions, as well as a good helping of red wine and miso for umami-packed flavors, this comforting pie is perfect for cold winter evenings.

Onions are the star of the show: sweet and lightly scented, in pride of place on a layer of light, puffy pastry and delicious crumbled blue cheese.

This is a pretty standard all-shortening piecrust, like the one my dad used when I was a youngster. A shortening piecrust won’t have the delicate flavor of a butter crust, and the texture is typically more crumbly, less flaky. Still, this yields a delicious, tender crust that many bakers believe makes the best pies.

The key to this flaky galette crust is to move fast! Rolling and folding the dough before the butter has a chance to warm up creates distinct layers of butter and dough that will steam apart during baking, becoming light and flaky.

This savory vegetarian pie gives a nod to the ever-popular Jamaican patty.

Our be-all end-all recipe, this all-butter crust works with nearly any fruit that’s in season (or arm’s reach).

Salting the tomatoes ahead of time and letting them release some of their liquid is essential. It will allow the tomatoes to caramelize and ensures that the bottom of the crust stays flaky.

These delicious crisp, cheesy snacks are perfect for entertaining and parties. Serve them with a glass of wine and a bowl of olives or as savory dippers for tzatziki.

Made with crème fraîche and chives, this quiche is good enough to be eaten plain. But a buffet of garnishes—smoked salmon, avocado, braised leeks—make this Easter brunch truly memorable.