Savory Pie and Tart

These mini tarts are double sealed for extra insurance.

Crispy-potato crust > pastry crust. (And it's gluten-free too.)

This savory master dough recipe works for the following four pies. To make this dough without a food processor, use your fingers or a pastry cutter to work the butter into the flour.

This tarte tatin uses a colorful combination of Yukon gold potatoes, sweet potatoes, carrots, and parsnips. Fresh rosemary and sage add extra autumnal flair. Who needs flowers when you’ve got this holiday centerpiece?

Treat this as a weekend project (quick it's not) and your Sunday supper will be off the charts.

If you're not a lamb person, ground beef will also taste great.

This comforting pie of shredded chicken and softened leeks takes inspiration from cock-a-leekie, a traditional Scottish soup.

The unsung hero of this dish? The nutty-sweet garlic.

Rotisserie chicken and store-bought puff pastry make quick work of this comforting kale- and squash-stuffed pot pie.

This large galette takes root vegetables to the next level. The creamy leek filling and pastry crust make it substantial enough to accompany a few cocktails, and the presentation is sure to impress.

If I had to choose my all-time favourite family recipe, it would be this.

You'll have extra butternut squash left over after making the ribbons; cut into cubes, toss with olive oil, salt and pepper, and roast for an easy side dish.

Mixing sorrel with spinach makes an outstanding spanakopita, but the combination is nothing new. The Greeks have been doing it for a long time and it makes a lot of sense. The distinctive tang of sorrel not only replaces the lemon juice often found in spinach fillings for spanakopita, but it also balances the brininess of the feta.

Thanks to frozen puff pastry, making this savory hors d'oeuvre is a snap.

Homey and comforting, this lovely pie comes together without much fuss. Thin egg noodles are layered with ham, cheese, and mushrooms; tiny peas scattered between the layers add a green burst of flavor. The dish is baked until beautifully golden, sliced like pie, and eaten at room temperature. This is traditionally baked on the day before Easter, to be eaten as part of the family picnics enjoyed on Angel's Monday, Italy's national holiday the day after Easter.

Pizza rustica looks nothing like the Neopolitan-style pizzas we know so well in this country. That's because pizza in Italian means pie and not all Italian pies are made with a bread dough. Pizza rusticas tend to be double-crusted affairs enclosing a mixture of cheese and nuggets of various cured meats and sausages. With its rich filling, pizza rustica is often served at Easter as a way to celebrate after the lean eating during Lent. In this version, author Gina Marie Miraglia Eriquez makes an open-faced pizza rustica.