Savory Pie and Tart

In this recipe we call for a 10 1/2- by 7 1/2- by 1-inch rectangular tart pan. The tart could also be made using a baking sheet or a jelly-roll pan, as the filling is dense enough to hold its shape on its own.

Crisp rounds of potato are layered with wild mushrooms in this hearty dish. Prepare both galettes in the morning, then reheat them after the turkey comes out of the oven.

What to drink: Baron zu Knyphausen 2001 Riesling Spälese Kiedricher Sandgrub.

This is a typical Norman recipe, a way to use up the little bits of cheese that somehow manage to end up on a cheese platter. It is delicious.

Sausage and Potato Mini-Turnovers The dough for these little turnovers may be pressed either by hand or with a tortilla press.

I use these prebaked tart shells (also called galettes) for a wide variety of fillings, both sweet and savory. Because you bake them directly on baking sheets, you don't need a cupboard full of tart pans to make any size tart you want. You don't need to weight the tarts as they bake to prevent the sides from caving in, and they always turn out very crisp and delicate throughout because there is nothing to get in the way of the oven's heat flow.

Prick the pastry with a fork so that it doesn't puff up during baking. This tart works as an entree or, cut into smaller pieces, as hors d'oeuvres.

Like the tarte Tatin, that famous French upside-down apple dessert created by the Tatin sisters, these savory stacks have a crispy top crust that ultimately becomes the bottom-perfect for sopping up the unctuous tomato juices and pesto. This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.