Food Recipes Appetizers Savory Tart & Pastry 25 Super Savory Tarts and Pies By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Trending Videos Close this video player Photo: Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis When we think of pie, most of us go envision pretty lattice-topped numbers brimming with juicy fruit or perhaps billowing swirls of meringue or whipped cream nestled on beds of velvety custard. And while these pastries are certainly worthy of their top-of-mind status, we're here to remind you of just how delicious savory pies can be. From pot pies and quiches to meaty varieties and those bursting with garden-fresh flavor, don't reserve your flaky crusts and pie pans just for the dessert course. No matter the season or occasion, there are savory tarts and pies to satisfy everyone at the table. 01 of 25 Tomato and Goat Cheese Tart Photo by Fred Hardy II / Food Styling by Ruth Blackburn / Prop Styling by Christina Brockman This tart is the perfect way to take advantage of late-summer tomatoes. A variety of heirlooms will create a nice visual, but feel free to use any type of tomato here. Roasting the tomatoes before adding them to the tart dries them a bit, which concentrates their flavor and helps prevent the crust from getting soggy. Get the Recipe 02 of 25 Chicken Pot Pie with Leeks and Thyme Greg DuPree This classic chicken pot pie comes together in just about an hour and uses only one skillet. Come for the patchwork of crispy, golden brown puff pastry, and stay for the comforting, classic flavors of the filling. Leeks and thyme lend a cozy, traditional flavor to this dish, while Dijon mustard adds a subtle, unexpected punch. Get the Recipe 03 of 25 Winter Squash and Shallot Tart Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Heather Chadduck Hillegas This elegant tart is just the thing to serve for dinner on a chilly night. The rich, cheesy filling is packed with sweet cubes of butternut squash and savory shallots. It's lightened by the acidity of sherry vinegar and brightness of lemon zest. A peppery arugula salad tops it off. Get the Recipe 04 of 25 Ratatouille Slab Pie Photo by Johnny Autry / Food and Prop Styling by Charlotte Autry A crisp and sturdy crust transforms this French classic into a grab-and-go hero. Preheating the baking stone is essential to this recipe; it ensures the bottom of the slab pie is crispy and retains its texture for several hours after baking. A beautiful lattice top encases vibrant summer squash, eggplant, tomatoes, and fresh herbs in this vegetarian showstopper. Get the Recipe 05 of 25 Curry Chicken and Sweet Potato Galette Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis This golden galette's crust, seasoned with turmeric and garlic, surrounds a savory blend of green seasoning–spiked chicken thighs, roasted sweet potatoes, and sweet mixed bell peppers. Choose jarred sofrito for a shortcut, or make the piquant, herbal green seasoning completely from scratch. Get the Recipe 06 of 25 Brussels Sprouts and Sweet Potato Hand Pies Gerard + Belevender The golden, crispy pastry encasing these savory hand pies shatters almost like a croissant. Lightly mashed sweet potatoes, brussels sprouts, tangy sour cream, and aged cheddar make up the creamy-cheesy filling. It's a simple mixture, but it tastes like a handheld bite of Thanksgiving. Get the Recipe 07 of 25 Erbazzone Reggiano (Emilian Spinach and Cheese Pie) Cedric Angeles Flavorful and filling with a light, almost cracker-like crust, this rustic spinach pie relies on simple ingredients for an impressive finish. Because the spinach gently steams within the crust, it retains its fresh, verdant flavor even after cooking. Get the Recipe 08 of 25 Sausage and Red Onion Sheet Pan Quiche Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Prissy Lee At Convivial in Washington, D.C., chef Cedric Maupillier's foot-long quiche takes the breakfast classic to the next level. This version, prepared in a rimmed baking sheet, makes plenty for the whole family. Get the Recipe 09 of 25 Creole Crawfish Pie Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Jillian Knox Across south Louisiana restaurants, street food stalls, and eateries, numerous chefs and cooks all claim to offer the best crawfish pie — a flaky, buttery pie filled with herbs, aromatics, and, of course, Louisiana crawfish tails. It’s often served in the form of a hand pie, but sugarcane farmers Angie and June Provost make theirs as a 9-inch double-crust pie. Get the Recipe 10 of 25 Mini Potato, Steak, and Chorizo Pies Photo by Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen These smallish "pies" are filled with a smart combination of fresh chorizo and lean grass-fed ground beef. Seasoned with onion and Worcestershire, they come together in a snap and can easily be made ahead. Thinly sliced starchy russet potatoes form a crispy, potato chip–like topping on each meaty pie. The move is genius and delivers the comfort of shepherd's pie without the steps involved in making mashed potatoes. Get the Recipe 11 of 25 Pear and Shallot Tarte Tatin with Whipped Goat Cheese Victor Protasio Serve this savory-sweet tart as a decadent brunch centerpiece, or cut it into slivers to add to a cheese board. While this recipe is designed for a flameware pan, it can be made in a metal skillet — just monitor the caramel closely. Get the Recipe 12 of 25 Pizza Chiena (Easter Pie) Christopher Testani In their cookbook Italian American, chefs Angie Rito and Scott Tacinelli share this recipe for a savory, meaty Italian pie served on Easter that came from Tacinelli's grandmother. It features a sausage duo in the filling — sweet and spicy Italian — as well as ham steak, eggs, mozzarella cheese, and sharp provolone. The filling is swathed in a crisp homemade crust made with reserved cooking liquid and fat from the meat. Get the Recipe 13 of 25 Potato, Bacon, and Cheddar Tart Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Claire Spollen Using thinly sliced bacon here is crucial to achieve a uniformly crisp crust. Seek out new crop potatoes for this recipe; they cook more evenly than potatoes that have been in storage. This tart can be assembled and refrigerated overnight before baking. Get the Recipe 14 of 25 Asparagus and Fava Bean Tart with Herbed Ricotta Photo by Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Christine Keely Lemon zest and thyme add subtle fragrance to this show-stopping tart's ricotta filling, balancing the savory Parmesan and prosciutto. Gently pressing on the par-baked pastry while spreading the filling is key to creating a crisp crust. Get the Recipe 15 of 25 Aussie Meat(less) Pie Emily Kordovich A hearty mushroom, tofu, and wine filling is enclosed in a buttery, crisp crust in chef Dan Churchill's umami-packed pie that's sure to please everyone around your table. Tofu is crumbled and cooked along with the mushrooms, adding protein and meaty texture. Get the Recipe 16 of 25 Dingle Pies (Irish Lamb Pies with Herbs) Caitlin Bensel Dingle, or Kerry, pies are savory lamb pies, a specialty of the Dingle Peninsula in southwestern Ireland. Traditionally, the pastry crust was made with mutton fat; here, chef JP McMahon uses Irish butter and eggs to keep the crust tender, flaky, and sturdy. Get the Recipe 17 of 25 Shepherd's Pie Photo by Caitlin Bensel / Prop Styling by Christina Daley / Food Styling by Ali Ramee This pairing of chopped lamb with a mashed-potato topping is one of the most beloved British classics. Chef Tom Aikens infuses milk and cream with fresh herbs before folding them into the potatoes to make the dish especially luxurious. Get the Recipe 18 of 25 Turkey Shepherd's Pie with Two-Potato Topping © Lucy Schaeffer The recipe is from Jimmy Bradley of the iconic, now-shuttered Red Cat restaurant in New York City. Get the Recipe 19 of 25 Wild Mushroom Shepherd's Pie with Potato-Chestnut Topping © Michael Turek Star Chicago chef Grant Achatz swaps in mushrooms for the usual meat and adds woodsy chestnuts to the potato topping in his vegetarian take on shepherd's pie. Get the Recipe 20 of 25 Ham and Cheese Puff Pastry Tart © Oddur Thorisson Blogger Mimi Thorisson spreads store-bought puff pastry with mustard-and-shallot bechamel, then layers it with ham and cheese before baking it into a crisp, rich, croque monsieur-like tart. Get the Recipe 21 of 25 Free-Form Onion Tart © Quentin Bacon Chef Kelsie Kerr teaches the basics of preparing seasonal recipes. The buttery dough for her savory onion tart, for instance, is great with all kinds of fillings, like fruit. Get the Recipe 22 of 25 Spaghetti Pie with Wild Mushrooms and Spinach John Kernick Gail Simmons has prepared multiple flavor variations of spaghetti pie, and it always makes her guests extremely happy. This version incorporates plenty of wild mushrooms, spinach, and herbs. Add a spoonful of chopped oil-packed black truffles, if desired, as Gail sometimes does. Get the Recipe 23 of 25 Natchitoches Meat Pies with Spicy Buttermilk Dip © Anna Williams Natchitoches, Louisiana, is renowned for its meat pies. Chef Kelly English serves his mini version with a dipping sauce that combines two quintessential Southern ingredients: buttermilk and hot sauce. Get the Recipe 24 of 25 Bacon and Onion Tart © Stephanie Meyer "This is one of my favorites," says chef Andrew Zimmern. "It's a bacon and onion filling bound with soft, ripened goat cheese and a ballsy Gruyère, poured fairly shallowly into a delicate pâte brisée. Pay attention while you make the tart crust; it's one you can adapt for a thousand fillings." Get the Recipe 25 of 25 Reblochon Tarts with Bacon and Fingerling Potatoes © Frances Janisch With a golden layer of puff pastry topped by caramelized onions, soft potatoes, bacon, and tangy Reblochon cheese, this tart is lighter than the sum of its parts, making for a satisfying fall dish that's great any time of day. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit