Savory Pie and Tart

This comforting savory pie is packed with kale and pan-roasted butternut squash.

Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.

A long-standing tradition in Upper Michigan, meat hand pies are the ultimate portable comfort food.

Arranging the carrots in a geometric pattern transforms this savory tart into a truly show-stopping side or appetizer.

This all-butter pie crust relies on a hint of red wine vinegar for balance and it's tenderizing effects.

I have written many quiche recipes and usually they are mushroom with a little ham, but smoked salmon in a quiche gives a lot of flavor and works beautifully with the basil.

Both the tart shell and the filling for this luscious quiche can be prepped ahead, making it a great dish for brunch entertaining.

It doesn't get simpler—or more elegant—than crème fraîche and caviar tartlets alongside a glass of sparkling wine.

Chicken potpie is a dish many of us crave when we want to conjure up the warmth of home and hearth, and chef Ashley Christensen, owner of Poole's Diner in Raleigh, North Carolina, is no different. "This potpie is inspired by my mother's kind of cooking: dishes that shout out the classics, but with clean flavors and crisp textures," she says. Christensen grounds the pie in colder-month offerings of sweet potatoes and rutabagas and tender leaves of kale instead of the usual carrot and celery combo. Adding another bit of Southern flair, the chef uses a small amount of cornmeal in the crust, which provides a nutty, toasty flavor with an echo of sweetness to match the filling. "Though some potpies are encased in crust, I like the "island" approach, letting the gravy bubble up around the pillow of crust," Christensen says. "Crust is potpie's defining moment, no matter how delicious the filling."

These individual puff pastry-topped chicken pot pies are the perfect comfort food for guests. Prepare the filling and cut out the pastry ahead to save time in the kitchen.

This onion tart recipe evolved from the apfel wehr, my Swiss aunt's recipe for a traditional Swiss apple tart. Chilling the tart shell in the fridge for 2 hours before blind-baking will help prevent the pastry from shrinking.

Ripe heirloom tomatoes and sharp cheddar cheese are a match made in heaven in this savory pie.