Savory Tarts
Delicious as an hors d'oeuvre or a light main course, savory tarts can be made with a variety of fillings, from meats and cheeses to seasonal vegetables. Most tarts, such as our leek and Canandian bacon quiche, are baked in a tart pan. Others, like our onion tart topped with mixed greens, are free form: The outer edge of the dough is folded over the filling and loosely pleated, then this rustic tart is cooked on a baking sheet.

Individual tartlets make a perfect serving for one. Try our wild mushroom version or our potato and Gruyère tartlets; these savory little squares call for frozen puff pastry, so you can have them on the table in no time.