Savory Pie and Tart

Whole wheat phyllo dough makes a crispy crust for this lively potato tart with the flavors of mustard greens, lemon thyme, and goat cheese.

The secret to this super-flaky pastry is to grate frozen butter into the flour before incorporating it into the dough. Serve these hand pies warm, either as an appetizer or as dinner with a big green salad on the side.

Store-bought puff pastry and a meat-and-potatoes filling come together as your New Year’s Eve dinner centerpiece.

In this extra cheesy, extra comforting meal, spaghetti pie meets an Italian classic: cacio e pepe.

Ribbons of asparagus and two kinds of cheese make this spring quiche wonderfully decadent.

Don't expect your first pasqualina to look perfect. But it will taste absolutely amazing if you remember three key steps: don't sweat the crust, squeeze every drop of liquid out of the greens, and save your chard stems!

These perfectly crisp empanadas are stuffed with juicy, buttery shrimp that’s seasoned with cilantro and lemon zest. You can make the dough two days ahead so you’re ready to fry them up on New Year’s Eve.

A simple pie with a biscuit-like, no-roll crust that is incredibly versatile.

The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts.

Using frozen puff pastry is the shortcut that makes this tart a new summer weeknight favorite recipe.

A combination of pistachios and chickpeas adds filling protein and rich flavor in this update on the classic summer tart.

Freshly cut corn kernels and a quick blender egg custard are all that goes into a store-bought pie shell for this unbelievably easy and delicious summer brunch all-star.

Crushed potato chips, plus shredded potatoes, add salty, savory, crunch to the crust for this vegetarian quiche.

Give pot pie a spring makeover with creamy new potatoes, sweet peas, and sausage bathed in a light, lemony sauce.

Puff pastry and jarred marinated artichokes make quick work of this impressive starter.

These savory pies are stuffed with sweet potatoes, parsnips, celery root, and—of course—chicken, for a satisfying, comforting meal.

To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.

Extra greens and extra cheese make this brunch classic extra-flavorful.

Brushing the underside of the dough with egg wash for this pot pie recipe creates an airtight seal so that steam will push the pastry lids into a dramatic dome during baking.