Weeknight Cooking

9 Main Course-Worthy Savory Tarts and Galettes

October 13, 2014

Pie crust just may be one of life’s greatest pleasures, which is why we've worked long and hard to find the dough that yields flaky, tender perfection, whether it uses butter, shortening, or even olive oil. And when it comes to filling, we show no bias between custard, stone fruit, berries, apples, chocolate. Just give us a fork, a heavy helping of whipped cream, and maybe a napkin -- whatever the slice, pie is the most wonderful thing to ever grace a dessert (or breakfast) plate.

But why should culinary greatness be limited to the last course? A buttery crust is the perfect vessel for savory ingredients, too. There’s something rustic and honest about rolling out dough and filling it with roasted root vegetables, crumbly cheese, or salty sausage. Wholesome and elegant, savory pies are fancy enough to entertain with, yet simple enough to be part of your weeknight routine. Round out your meal with a green salad spiked with a tangy vinaigrette, then enjoy pie for dinner.

Leek, Fennel, and Mushroom Galette by Waverly

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Rustic Beet Tart and Wilted Greens by fatgirleating


Sausage and Chard Mini Galettes by fiveandspice


French Onion Tart by Jennifer Perillo


Slab Galette with Swiss Chard and Gruyère by Alexandra Stafford


Tomato and Concord Grape Tart with a Cornmeal Black Pepper Crust by Elizabeth Stark


Mini Pissaladieres by Phylis Grant


Leek and Greens Tart with Cornmeal Crust by fiveandspice


And for when summer rolls back around...  

Corn, Spring Onion, and Ricotta Tart by Eat This My Friend | Jade O'Donahoo

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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Lover of ricotta, picnics, and hotel bars. Travels for food.

1 Comment

Brittany A. October 14, 2014
This is wonderful! Just made a savory pumpkin and apple galette this week. Seasoned it with grainy mustard, oregano, garlic and a mix of warm, smoky spices. Roasted the pumpkin off with white wine and a drizzle of olive oil before wrapping the filling in a puff pastry.