Not Sure What to Make for Dinner This Week? Try One of These Savoury Tarts

There are a few reasons why you should consider making a savoury tart this week: 1) They’re relatively simple to cook, 2) They’re filled with delicious ingredients and, 3) They work just as well for a Tuesday night meal as they do for a Saturday dinner party.

So, what are you waiting for? Add one (or two!) of these savoury tart recipes from the WL archives to your weekly meal plan and thank us later.

Wilted Greens Tart

This recipe from Rosie Daykin has a light, flaky and dramatic phyllo pastry crust (we’re obsessed with the way it crinkles and folds around the edge). As for the inside? It’s stuffed with a blend of wilted kale, spinach, arugula and, of course, feta. Because no savoury tart would be complete without a bit of cheese.

Coffee Carrot Tart

Coffee and carrot may not seem like the most obvious combination, but this recipe from Lawren Moneta will make you wonder why you haven’t tried it sooner. Any old carrot will do, but the rainbow variety will help take the presentation up a notch—so go ahead and pick up a bunch from your local farmers’ market.

Solstice Vegetable Torte

There are two types of people in this world: the ones who eat tarts for the pastry shell and the ones who eat tarts for the filling. If you fall into the latter group, this is the dish for you. Lawren Moneta’s torte (essentially a crustless quiche) is filled with a perfect blend of zucchini, onion, tomato, herbs and cheese.

Tomato and Olive Tarte Tatin

We didn’t think it was possible for anything to be as delicious as an apple tarte tatin—and then we got this tomato and olive tarte tatin recipe from Shelley Adams. Finished with balsamic vinegar and goat cheese, it has a sweet-and tangy flavour that we just can’t seem to get enough of.

BONUS: Rustic Meat Pie

A pie is basically a tart just with both a bottom and top crust… so before you come at us, don’t. Especially because this rustic meat pie from chef J-C Poirier—filled with beef, bacon, duck confit and potatoes—tastes way better than getting caught up on the technicalities feels. We recommend holding onto this savoury pie recipe for the holidays because it’s a true showstopper.