Savory Pie Recipes

Gorgonzola Kale Brioche Tart (Savory Tart Recipe) Recipe

Gorgonzola Kale Brioche Tart (Savory Tart Recipe)

08.04.14 by Jackie

I usually make savory tarts with a pâte brisée (which is the classic pastry crust) or pâte sablée (crumbly, shortbread savory crust). But this time, since I prepared a tart with a very pungent filling with the use of gorgonzola, I wanted to soften the flavors with brioche crust. 

To keep things somewhat "light", I added little dollops of kale pesto to the top of the tart. Healthy, you ask? Maybe not, but at least we got to eat a nice portion of greens at the same time! 


Full Recipe...
Green Bean and Fennel Tart Recipe Recipe

Green Bean and Fennel Tart Recipe

02.10.14 by Jackie

I spent the entire week in Los Angeles. I took the opportunity to visit relatives and family friends, and I even ended up teaching them a couple of dishes.

The concept for this savory tart is very simple. I showed them how to make a flaky crust that took no more than 5 minutes. Then I used whatever vegetables we had on hand. This version contained thinly sliced fennel, shallots, super sweet baby bell peppers and dill for the filling. I wanted a pop of color, so as soon as the tart was fully baked, I topped it with boiled, bright green haricots verts and a few slices of homemade mozzarella. I returned it to the oven for a few minutes and we were done. What a fun way to spend Sunday in the kitchen! 


Full Recipe...
Roasted Butternut Squash Galette Recipe Recipe

Roasted Butternut Squash Galette Recipe

02.03.14 by Jackie

When you feel like improvising, consider making a galette. It doesn't have to look perfect, and it's basically a combination of dough and filling. It's easy to modify, easy to adapt.

I prepared a flaky, buttery dough and roasted a butternut squash. Then I created a large disk, placed the flavorful butternut squash filling in the center and made the free-form tart. 

Cooking doesn't have to look perfect. The more rustic this savory tart appears, the better; starting everything from scratch only adds to the charm of the homemade meal. Plus, it's not very labor-intensive and I find rolling the dough very de-stressing. So if you want to free your mind in the evening, just do as I do and mix up some dough!


Full Recipe...
Asian-inspired Mushroom Tart Recipe Recipe

Asian-inspired Mushroom Tart Recipe

01.20.14 by Jackie

Being born and raised in France with Vietnamese origins, this mushroom tart perfectly represents my two cultures. And with my husband Lulu being a vegetarian, I wanted to prepare a savory tart that fit his diet.

I prepared a regular butter crust, but I flavored it with green onions and Thai basil. I made the filling with both shiitake and king mushrooms, which have a meaty texture (especially good for vegetarian cooking). I balanced the flavors with five spice powder, sweetened condensed milk as a binder for the filling, garlic, hoisin sauce and rice vinegar. As a reminder of the flavor of the tart, once it was baked I covered it with more sliced mushrooms and added a drizzling of sesame oil for a Vietnamese twist. You could pair it with an Asian peanut red cabbage slaw to complete the meal. 


Full Recipe...
Pumpkin Pot Pie Recipe Recipe

Pumpkin Pot Pie Recipe

12.03.13 by Jackie

This "tourte au potiron" (French for "savory pumpkin pie"), is my kind of cold-weather comfort food. And it’s a real hit with the family, especially given the fact that everything is made from scratch.

As with any pie, the two parts that need to be properly executed to have a successful dish are the filling and the crust. The pumpkin filling is flavored with a hint of heat from red chili flakes, a bit of mascarpone cheese and a few cubes of Dubliner cheese for extra nutty saltiness. Perfect flakiness of the crust requires a few key steps. First, use cold diced butter and ice water and knead the dough as little as possible. Second, allow the dough to rest in the refrigerator (or freezer); before filling, lightly brush the bottom of the "tourte" with egg white to seal and "water-proof" the dough. Last, once the pie is folded, sealed and firmly pressed on the edges, brush the top of the pie with an egg wash. Preparing homemade pie crust is literally easy as pie; plus your meal will look rustic and taste delicious. 

My philosophy is to not restrict my diet too much as long as I eat in moderation and work out regularly. An important thought to keep in mind during the holiday season!


Full Recipe...
 
Return to Full Site