6 Savory Tart Recipes That Will Satisfy at the Dinner Table
Craving some pie for supper? You’re in luck. You can have your dough for dinner and eat healthy, too — you just need to know the right recipes. When consumers think of complicated pie crusts, they usually think dessert, but there are also a number of savory formulas floating around the web that you should be aware of. Here are 6 tart and savory pie recipes that are perfect for appetizers, snacks, or a light meal. Some are more complicated than others, but they’re all delicious.
1. Asparagus Ricotta Tart
Our first recipe comes from Heat Oven to 350, and it’s for a mouth-watering Asparagus Ricotta Tart. Not only do you get your cheese and your greens with this food formula, you also get your puff pastry. Requiring only 9 ingredients, this delicate tart is both elegant and aesthetically-pleasing, and most importantly, it’s also appetizing.
- 2 sheets puff pastry, thawed according to package directions
- 1 large egg, for filling
- ¾ cup ricotta cheese
- ¾ cup heavy cream
- ¼ cup milk
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 1 bunch asparagus, trimmed
Adjust an oven rack to the lower position and hear oven to 375 degrees Fahrenheit. Unfold each pastry sheet one at a time and, using a rolling pin, roll each pastry slightly to smooth out the seams and increase the size. Lay each pastry sheet onto a baking sheet lined with parchment paper. Brush each pastry with the beaten egg. Fold the edges on opposite sites of the tart over by about ½ inch and brush with beaten egg. Repeat with remaining two edges and brush with egg. Fold the first two sides over once more and brush with beaten egg. Use a paring knife to cut through the folded edges and corners.
Prick the inside of the tart shell repeatedly with a fork. Bake until light golden brown, about 15 minutes. Remove from the oven and let cool slightly on a wire rack.
Turn oven down to 350 degrees. In a medium bowl, beat together egg, ricotta, cream, milk, salt, and pepper. Pour half of the mixture into each baked tart. Lay half the asparagus on top of the ricotta mixture in each tart. Bake another 15-20 minutes or until golden and set. Serve hot or cold.
2. Butternut Squash Glazed Tart
Next up: Butternut Squash Glazed Tart from Food & Wine. Make this savory pie while butternut squash is still in season. This dish can be eaten for an appetizer or dessert, and it’s all thanks to the sweetness of the squash as it roasts, and a little help from some butter and cream cheese. There’s no better way to meet your fiber quota but appease your sweet tooth, too.
- 1 (1-pound) neck of butternut squash — peeled, halved lengthwise and sliced ¼ inch thick
- 2 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- 8 ounces all-butter puff pastry, chilled
- 4 ounces cream cheese, softened
- ⅛ teaspoon cinnamon
- 2 tablespoons apricot preserves, melted
- 2 tablespoons chopped toasted pecans
Ingredients: Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and butter the paper. Brush the squash with the melted butter and sprinkle with 1½ tablespoons of the sugar. Roast for about 45 minutes, flipping the squash slices halfway through, or until softened. Let cool.
Meanwhile, roll out the pastry to a 14-by-6-inch rectangle and transfer it to a parchment paper–lined baking sheet. Prick the pastry all over with a fork and refrigerate until firm, about 5 minutes. Top with another sheet of parchment paper and a flat cookie sheet and bake for about 30 minutes, until the pastry is lightly golden on the bottom but not set. Remove the top cookie sheet and parchment and bake for 10 minutes longer, until the pastry is golden and crisp. Let cool.
Blend the cream cheese with the cinnamon and the remaining ½ tablespoon of sugar and spread it on the pastry. Arrange the squash slices on top. Brush with the apricot preserves and sprinkle with pecans. Cut into slices and serve.
3. Onion, Cheese, and Bacon Tart
Bring on the bacon. This recipe for an Onion, Cheese, and Bacon Tart from Epicurious screams sophisticated decadence, and it’s the perfect savory pie recipe to serve to guests you’re looking to impress. As expressed by the name of the dish, this tart brings in the big guns with bacon and cheese, and the crust is made completely from scratch. Prepare the oven and prepare this delicious bacon-filled dish.
- 1 cup unbleached all purpose flour
- ¼ teaspoon salt
- ¼ cup chilled unsalted butter, cut into cubes
- 2 tablespoons chilled solid vegetable shortening, cut into cubes
- 2 tablespoons (or more) ice water
- 3 thick-cut bacon slices, chopped
- 1 large onion, thinly sliced
- pinch of sugar
- 1 cup whipping cream
- 1 large egg
- 1 large egg yolk
- ¼ teaspoon ground black pepper
- generous pinch of salt
- generous pinch of ground nutmeg
- ½ cup (packed) coarsely grated Gruyère cheese
Directions: Blend flour and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
Preheat oven to 400 degrees Fahrenheit. Roll out dough on lightly floured work surface to 11-inch round. Transfer to 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Bake until crust is set and partially cooked through, about 15 minutes longer. Cool crust while making filling. Maintain oven temperature.
For filling: Sauté bacon in medium skillet over medium heat until crisp, about 4 minutes. Transfer bacon to paper towels to drain. Add onion and pinch of sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes. Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend. Spread onion over bottom of baked crust; sprinkle bacon over, then cheese. Pour cream mixture over.
Bake until tart is puffed and filling is set, about 25 minutes. Cool tart on rack 10 minutes. Remove pan sides. Serve warm or at room temperature.
4. Roasted Vegetable Tart
Veering off into vegetarian land, we come to this Roasted Vegetable Tart from Bon Appétit. Bring on the veggies (and homemade pastry)! Bell peppers, eggplant, sweet potatoes, and tomatoes all make a star appearance in this tart — as too does goat cheese. You won’t even miss the meat in this tart, as you’ll be too busy enjoying the divine combo of veggies, carbs, cream, and cheese.
- 2 cups all-purpose flour plus more
- ¾ teaspoon kosher salt
- ½ teaspoon sugar
- 10 tablespoons chilled unsalted butter, cut into ½-inch cubes
- 2 red bell peppers
- 11 tablespoons olive oil, divided
- 1 medium eggplant, cut into 1-inch cubes
- Kosher salt, freshly ground pepper
- 1 small red-skinned sweet potato, peeled, cut into cubes
- 2 medium vine-ripened tomatoes, each cut into 8 wedges
- 1 tablespoon balsamic vinegar
- 2 small onions, thinly sliced
- 1 small fennel bulb, thinly sliced
- 2 teaspoons fresh thyme leaves, divided
- 4 ounces fresh goat cheese, crumbled
- 2 large eggs
- ¾ cup heavy cream
Directions: For pastry: Preheat oven to 350 degrees Fahrenheit. Pulse 2 cups flour, salt, and sugar in a food processor. Add butter; pulse until coarse meal with pea-size lumps forms. Drizzle 3 tablespoons of ice water over mixture. Pulse until moist clumps form, adding more ice water by ½-tablespoonfuls if dry. Gather dough into a ball; flatten into a disk. Wrap in plastic; chill until firm, at least 1 hour and up to 2 days.
Roll out dough on a lightly floured surface to a 13-inch round. Transfer to pie dish; press onto bottom and up sides of dish. Trim dough, leaving ½-inch overhang. Fold overhang under; crimp edges. Freeze for 10 minutes. Line dough with foil or parchment paper; fill with dried beans or pie weights. Bake for 25 minutes. Remove foil and beans. Return to oven and bake until crust is light golden brown, 25–30 minutes longer. Let crust cool completely.
For filling: Arrange racks in upper and lower thirds of oven; preheat to 450 degrees Fahrenheit. Using a small paring knife, cut around stems of bell peppers. Lift out stems with seeds and discard. Transfer whole peppers to a small baking dish; drizzle with 2 tablespoons oil. Roast on upper rack, turning peppers occasionally, until tender, about 40 minutes. Transfer peppers to a small bowl; cover with plastic wrap. Let stand for 15 minutes. Peel peppers, then tear into strips. Set aside.
Meanwhile, toss eggplant with 4 tablespoons oil in a small bowl to coat. Season with salt and pepper. Spread out in a single layer on a rimmed baking sheet and roast on lower rack for 10 minutes. Add sweet potato to eggplant and mix gently. Continue roasting until eggplant and sweet potato are tender, 20 to 25 minutes longer. Set vegetables aside.
Line another rimmed baking sheet with parchment paper. Toss tomatoes with vinegar, 1 tablespoon oil, and a pinch of salt and pepper in a medium bowl. Arrange tomatoes, skin side down, on prepared sheet. Roast on lower rack until tomatoes are beginning to brown and are tender but not mushy, about 20 minutes. Set aside.
Meanwhile, heat remaining 4 tablespoons oil in a large skillet over medium-high heat. Add onions and fennel; cook, stirring frequently, until parts of vegetables are slightly softened and others still crisp, 5–6 minutes. Season with salt and pepper. Using a slotted spoon, transfer to a paper towel-lined plate.
Preheat oven to 350 degrees Fahrenheit. Scatter onion-fennel mixture over bottom of tart crust. Top with eggplant-sweet potato mixture and roasted peppers. Scatter 1 teaspoon thyme over. Top with goat cheese and tomatoes.
Whisk eggs and cream in a small bowl; season lightly with salt and pepper. Slowly pour egg mixture over vegetables. Scatter remaining 1 teaspoon thyme on top. Bake tart until filling is set and pastry is golden brown, 50 to 60 minutes. Let stand for at least 10 minutes. Serve warm or at room temperature.
5. Spinach, Pancetta, and Roasted Garlic Tart
This Martha-developed formula for a Spinach, Pancetta, and Roasted Garlic Tart is a tasty one. It combines and spreads iron-packed greens, Parmigiano-Reggiano cheese, and pancetta on a delicate pastry dough, and also brings roasted garlic into the mix, leaving your kitchen smelling amazing. The tart is light enough to serve as appetizers, but also satiating enough to serve as a main dish. It’s up to you how you want to highlight this mouth-watering recipe. You can either make the pastry dough, a Pate Brisee, from scratch, or use store-bought dough.
- 2 heads garlic
- all-purpose flour, for rolling
- 2 tablespoons water
- 2 1-pound bunches spinach, stemmed and washed
- 1 tablespoon extra-virgin olive oil
- 5 ounces thinly sliced pancetta, minced
- 3 medium yellow onions, finely chopped
- coarse salt and freshly ground pepper
- 2 cups freshly grated (8 ounces) Parmigiano-Reggiano cheese
- 4 large eggs
Directions: Preheat oven to 350 degrees Fahrenheit. Place garlic in ovenproof dish, and bake until soft, 40 to 45 minutes. When cool enough to handle, cut ½ inch off the top, and squeeze out pulp. Set aside.
On a lightly floured surface, roll out pastry dough to a thickness of 1/8 inch. Place pastry in an 11-inch tart pan; press to fit into bottom and up the sides of pan. Trim excess pastry by rolling the rolling pin across the top. Refrigerate for 1 hour.
Preheat oven to 375 degrees Fahrenheit. Line pastry with parchment paper, pressing into the edges, and fill with pie weights, dried beans, or rice. Place on baking sheet, and bake until light golden brown, 20 to 25 minutes.
Heat 2 tablespoons water in a large saute pan over medium heat. Add spinach, cover, and cook until spinach is barely wilted, 2 to 3 minutes. Remove with tongs to a colander, and set aside to cool. When spinach is cool enough to handle, squeeze out excess water. Chop coarsely, and set aside.
Heat olive oil in a large saute pan over medium heat. Add pancetta, and cook until pancetta has rendered much of its fat. Add onions, and cook until softened, 7 to 10 minutes. Uncover; raise heat to high. Stirring constantly, cook until mixture turns a rich golden brown, 3 to 5 minutes. Stir in spinach and roasted garlic. Season with salt and pepper. Turn filling into a bowl, and cool. Blend in cheese and eggs. Pour filling into prepared tart shell. Bake until filling is set and pastry browned, about 45 minutes. Cut into 8 wedges, and serve hot.
6. Roasted Tomato Basil Tart
This Roasted Tomato Basil Tart from Spicie Foodie is too good to be true. With just 5 ingredients, you can have your tart on the table in no time, and it can serve as your vegetarian lunch, dinner, or snack. With tomatoes, cheese, and carbs in the mix, you know this recipe is bound to be good, and it’s one sophisticated step up from pizza.
- roasted tomatoes, any variety or mixture you like
- fresh basil leaves, to taste
- olive oil, to brush over pastry
- freshly grated parmesan, to taste
- 1 pastry dough
Directions: Preheat oven to 392 degrees Fahrenheit and prepare a tart mold by buttering it and dusting it with a little flour, shake out the extra flour and set aside. Roll out the pastry dough and place in tart mold.Use a fork to pierce small wholes around the raw dough then brush a thin coat of olive oil around the inside of the dough. Sprinkle the grated parmesan cheese around the dough, use as much as you like. Distribute fresh basil leafs around the dough again using as much as you like. Lastly arrange the pre-roasted tomatoes around the inside of the mold. Place the tomatoes in a circular patter and skin facing down. Lastly sprinkle with more basil and grated parmesan cheese.
Bake in the center of the oven for 25-30 minutes or until the pastry dough has cooked through and is golden brown. Remove from the oven and allow to cool slightly before serving.
Decorate with freshly grated parmesan and fresh basil just before serving.