Savory Pie and Tart

Serve this beautiful starter with Champagne or sparkling wine.

Hybrids can be substituted in this recipe.

"You should tell your readers about Bistro Banlieue in Lombard," writes Judith Gill of Chicago, Illinois. "The smoked salmon, goat cheese, and leek tart alone is worth the short drive from Chicago." A slice of this rich tart served with mixed greens makes for a perfect starter.

This recipe is easily doubled if you'd like to make more.

Have your butcher skin and bone the turkey thigh. Toss curly endive and radicchio with apple slices and cider vinaigrette for a salad. Orange sorbet with warm chocolate sauce and toasted pecans is a simple ending.

Barquettes are small, boat-shaped pastry shells that can be filled with sweet or savory ingredients.

This tart is so deliciously rich, it can stand alone as a luncheon main course. A crisp green salad and a glass of nicely chilled white wine would complete a most satisfactory meal.

There's nothing more comforting than this version of chicken pot pie. Each individual serving is topped with a Pennsylvania Dutch-style buttermilk biscuit. Pour a dry white wine like Sauvignon Blanc.

Neapolitan in origin, this make-ahead savory pie is delicious either warm or at room temperature.

(Torta di Bietola ed Erbe) In the more rugged areas of Tuscany, like the Garfagnana and Lunigiana in the northwest, savory tarts are as popular as their sweet counterparts. Vegetable tarts are quite common and usually include greens and herbs. This one features Swiss chard, thyme and oregano. Other herbs used in such tarts are tarragon, sage, nettles and borage.

This is a terrific make-ahead appetizer. The steak must be coated with the spice rub and chilled overnight before grilling, then the empanadas can be assembled completely one day before baking.