Savory Pie and Tart

This simple dish has a quiche-like filling and baguette slices for a crust.

Pâté can be found in the deli section of many supermarkets and at specialty foods stores.

If you're hankering for a spectacular centerpiece for a vegetarian meal, look no further than this hearty pie. Flaky pastry gives way to cremini mushrooms and chewy farro (an ancient Italian grain) bound together by ricotta..

When tomatoes are at their peak, I could eat them three times a day and straight from the vine. But every once in a while, it's nice to give them a little special attention. When that time comes, this is the recipe I turn to. It's a tartlet that looks like it takes all day to make, but is really a quickie. It's warmed in the oven for such a short time that the tomatoes never lose their fresh-picked taste and texture. I serve these as a first course at dinner or with a salad as the main event at lunch.

Luke Meinzen likened cooking these classic half-moon-shaped pies to "herding miniature manatees in a hot-oil sauna." We traded lamb for the mutton and scallions for the wild leeks in these hearty little pastries that have been eaten by Mongolian nomads for centuries.

Editor's note: The recipe and introductory text are from Brooke Dojny's book The New England Clam Shack Cookbook, 2nd Edition. At Shaw's [Fish and Lobster Wharf], their lobster pot pie is something like a lobster gratin — a rich and luxurious dish in itself — made more so with its buttery crumb topping. Because it can be made ahead and reheated just before serving, this lobster pot pie makes an ideal meal for a special dinner party.

These savory tartlets are similar to quiches.

Purchased pie dough makes an almost-instant crust for the tiny tarts.

These plump, fried hors d'oeuvres, a seafood variation on Chile's signature baked onion-and-meat-filled empanadas, are hot and juicy. Have plenty of napkins ready.

Panfried eggplant, walnuts, and cheese melt into each other and make a rich filling between crisp layers of phyllo in this hearty, meat-free pie.

These savory pies are filled with fish instead of the traditional squab.

There's pure asparagus flavor in each bite of this elegant tart.

Getting rid of the crust for this clever play on quiche Lorraine is a win-win: The cooking process is simplified, and you're left with the very best part of the quiche.

This country-style quiche has a crunchy crust, thanks to the whole grain cornmeal.

Editor's note: The recipe and introductory text below are from 1080 Recipes by Simone and Inés Ortega. Empanada Gallega

Cooking the curry powder with the vegetables mellows its flavor.

Not your typical chicken pot pie. Cumin, cinnamon, and paprika add an aromatic spiciness, which is balanced by briny green olives and sweet golden raisins.