Savory Pie and Tart

What to drink: Delicate blanc de blancs Champagne pairs well with these hors d'oeuvres.

This beautiful appetizer boasts a delicate balance of leek and cheese flavor.

This tart is delicious on its own, but the garnish of crisp raw beet shreds brings added intrigue. To slice paper-thin spirals of beet, we used a Japanese rotary device known as the Benriner spiral vegetable slicer. This gadget is available from Katagiri, tel. (212) 755-3566, and from Williams-Sonoma, tel. (800) 541-2233 (ask for the "spiral shredder").

A sophisticated presentation that is ideal for a holiday feast.

This pie uses pizza toppings as a filling. Serve it with a tossed green salad.

Here asparagus stars in a first-course tart accented with tarragon and Parmesan Cheese.

An inviting first course would be grilled or roasted vegetables tossed with olive oil and arranged on a platter with olives and spicy peppers. Buy some tiramisu for dessert.

This satisfying British staple is an excellent use for leftover mashed potatoes. You will need two cups for this recipe; bring them to room temperature before using.

Good as the centerpiece of a meatless meal.

Brian Preinfalk of Show Low, Arizona, says there’s nothing he’d rather eat on a cold winter day than one of the beef pot pies at Creasey’s Restaurant in the nearby ski resort town of Pinetop.

Prepare this in a big, colorful casserole that can go straight from the oven to the table. Sautéed or boiled green beans would be nice alongside; uncork a bottle of Chardonnay to pour with dinner.

Active time: 30 min Start to finish: 1 1/2 hr (not including frico) Test your springform pan with water for leakage before getting started. If it leaks, tightly wrap the bottom and halfway up the side of the pan with two layers of foil before filling it.

The polenta can be made a day ahead and reheated in the oven.

These delicious strudels can be put together one day before baking.