Whether you call them savoury tarts or quiches, these buttery pastry-based recipes are among the most versatile dishes you can make. Filled with seasonal vegetables, cheese, herbs and eggs – or sometimes no eggs at all – they’re equally suited to brunch, lunch, dinner and entertaining.From flaky phyllo pastry and buttery puff pastry to classic pie crusts, these savoury tart recipes are perfect for effortless entertaining any time of year.
Flaky Phyllo and Puff Pastry Tarts
Whether made with buttery puff pastry or delicate sheets of phyllo, these flaky savoury tarts are crisp, light and surprisingly easy to prepare. Both pastries bake into golden layers that pair beautifully with seasonal vegetables, cheeses and herbs.
Flaky Spinach and Egg Breakfast Tart With Parmesan Cheese
A golden, flaky puff pastry tart filled with whisked eggs, Parmesan and sautéed spinach — a simple yet elegant breakfast or brunch recipe that’s ready in about 40 minutes.
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Caramelized Onion and Wild Mushroom Tart with Thyme
Caramelized onions, wild mushrooms and thyme are layered on flaky puff pastry in this elegant savoury tart that's perfect for lunch, dinner or entertaining.
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Asparagus, Leek and Prosciutto Phyllo Tart
A crisp sheet-pan phyllo tart topped with asparagus, leeks, creamy goat cheese and prosciutto that tastes as good as it looks. Add a poached egg for a protein-packed brunch.
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Roasted Tomato, Thyme and Buffalo Mozzarella Tart
Whole heirloom tomatoes are the star of this easy tart recipe, and creamy buffalo mozzarella is the co-star.
Get RecipeClassic Savoury Quiches
Defined by their rich egg-and-cream custard, quiches are baked in a pastry shell and can be served warm or at room temperature. They’re a timeless choice for brunch, lunch or effortless entertaining.
Mini Quiches
Florence Stanton's recipe for mini quiches with three different fillings (haddock, ham and veggie).
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Bacon, Mushroom and Gruyère Quiche
You won't be disappointed with Anna Olson's take on a quiche Lorraine. Thick-cut bacon, cremini mushrooms and grated Gruyère add flavour to the rich filling, and Olson's famous pie dough recipe is used to create the flaky pie crust.
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Caprese Quiche With Mozzarella, Asiago and Cherry Tomatoes
Fresh mozzarella, cherry tomatoes, basil and Asiago come together in this Caprese-inspired quiche, baked in a flaky tart shell. Perfect for brunch, lunch or light entertaining.
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Deep-Filled Ratatouille Quiche
With the help of prepared puff pastry dough, quiche is a relatively effortless way to make a special dinnerr. In this recipe from cookbook author Manon Lagrève, she fills the pastry with the vegetable queen of the season: ratatouille.
Get RecipeRustic Savoury Galettes
Free-form and wonderfully unfussy, galettes are folded around the filling instead of baked in a tart pan. Their rustic shape makes them one of the easiest savoury pastries to master.
Bakoula Greens Galette With Burrata
Bakoula is a lemony, earthy, fragrant cooked salad often served as part of kemia, a selection of small dishes served at the beginning of a Moroccan meal. Similar to tapas or mezze, they offer a variety of flavours and textures designed to whet your appetite. In this recipe, the warm, savoury salad is wrapped in a layer of flaky pastry and topped with creamy burrata for an unusual, but very satisfying meal.
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Garlicky Rapini Galette
Flaky crust and sharp garlic showcase rapini in this easy, impressive galette recipe.
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Mini Tomato and Balsamic Galettes
Florence Stanton's recipe for easy miniature galettes with balsamic-seasoned tomatoes.
Get RecipePopular Savoury Tart Fillings
Whether you prefer vegetables, cheese or meat, savoury tarts are endlessly adaptable. Some of our favourite fillings include:
- asparagus, goat cheese and prosciutto.
- tomatoes and mozzarella
- caramelized onions and mushrooms
- spinach and Parmesan
- bacon and Gruyère
- ratatouille vegetables
- rapini and garlic
FAQs
- What’s the Difference Between a Savoury Tart, Quiche or Galette?
- A savoury tart is a broad category of pastry-based dishes filled with vegetables, cheeses, herbs and meats. Quiches are made with an egg-and-cream custard, while galettes are free-form pastries folded around the filling rather than baked in a tart pan.
