Savory Pie & Tart

These mini tarts are double sealed for extra insurance.

For this showstopping tart, make sure to scatter the carrot mixture in an even layer for best results.

Quiche is an amazing thing and we won't hear otherwise.

We love the color and texture you get from using a combination, but any single root vegetable can be used here, too.

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

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

The chicken and leek meld together as they cook in the filling.

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

Like a fish shepherd’s pie; the zucchini helps thicken the filling, but disappears in the sauce.

Because it’s equally good at room temperature, this is a great make-ahead recipe for brunch or a lazy lunch.

As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that’s unlike any burger you’ve ever had.

Shortening is the secret to extra-flaky pie crust, but nothing compares to the flavor of butter. Use both, as in this super-luxe beef pie, and you’re golden.

This recipe gives you yet another excuse to keep a package of puff pastry in the freezer.

Lay the puff pastry over the skillet for a pretty look. Use any brand; the weight may vary, but either way you'll have enough to work with. The butternut squash in this recipe will change the way you make chicken pot pie from here on out.

Blizzard food at its best. This buttery crusted pie, filled with rib-sticking pork, will fortify you for any winter's night.

Think of this tart as a brawny quiche, perfect for brunch or dinner.

With its biscuity buttermilk crust, this rustic pie is our new summertime staple. Let the pie cool for at least one hour before serving.