Savory Pie and Tart

Cut into slim wedges for an appetizer or into larger pieces for a main course.

Tyrenies Variation on a theme: These Kimolos cheese pies are one kind of dozens of similar cheese pies found throughout the Cyclades.

The filling of these savory Latin pastries, served at Café Iguana, in Denver, Colorado, is accented with chilies, raisins and almonds.

For this recipe you will need three mini-muffin pans, each containing twelve 1 3/4-by-1 inch cups.

This soufflé-like tart makes a nice lunch or light dinner with a salad of mixed baby greens.

Potatoes are a must on any bistro menu. Here, they are grated and layered with cheese to form a large pancake-like galette.

For decades, the restaurant Lutèce—with chef André Soltner behind the stove—was the pinnacle of French cuisine in New York City. Soltner's Alsace onion tart, one of the best we've ever tasted, was the inspiration for this version.

These make-ahead savory pies are wonderful centerpiece dishes for a casual dinner.

For a first course, toss mixed greens with a cider vinaigrette.

This recipe can be prepared in 45 minutes or less.

Tamale pie, made with a cornmeal-mush crust, dates back to 1911. In this recipe, we use ready-made polenta packaged in a roll. The spicy beef filling takes advantage of the excellent bottled salsas and canned refried beans now crowding market shelves.

You can buy a cooked chicken and frozen puff pastry for this dish. Both make this pot pie a very easy family meal.

Pissaladière is a classic dish in Provence. Its thin pizza-like crust is piled high with caramelized onions, then topped with anchovies, olives, and fresh herbs.

Moroccan Turkey Pie Traditionally, Moroccan b'stilla is a pie made with minced squab.

Uncork a Zinfandel or a dry Riesling.