9 Savory Tart Recipes That Might Be the Prettiest Things You Make All Year

There’s something undeniably elegant about a savory tart. With its buttery crust and colorful filling, it sits proudly at the center of any table, practically begging to be photographed before the first slice is cut. I’ve been creating tarts for years, and I’m still captivated by how they transform humble ingredients into something that looks like it came from a professional kitchen.

The beauty of savory tarts lies in their versatility. Whether you’re hosting a fancy dinner party or just want to elevate a weeknight meal, these nine recipes will help you create showstopping dishes that taste as incredible as they look. From seasonal vegetable compositions to cheese-laden comfort food, these tarts combine artistry with approachable techniques that even beginner bakers can master.

1. Heirloom Tomato and Goat Cheese Tart with Herb Oil

When summer’s bounty of multicolored heirloom tomatoes arrives, there’s no better way to showcase them than in this stunning tart. The rainbow of yellows, reds, purples, and greens creates a mosaic effect that’s simply breathtaking.

Ingredients:

For the crust:

• 1½ cups all-purpose flour
• ½ teaspoon salt
• 9 tablespoons cold unsalted butter, cubed
• 3-4 tablespoons ice water

For the filling:

• 1½ pounds heirloom tomatoes of various colors, sliced ¼-inch thick
• 8 ounces goat cheese, softened
• 2 tablespoons heavy cream
• 2 eggs
• 2 tablespoons fresh thyme leaves
• Salt and freshly ground black pepper

For the herb oil:

• ¼ cup extra virgin olive oil
• 2 tablespoons mixed fresh herbs (basil, parsley, chives)
• 1 small garlic clove, minced
• Pinch of red pepper flakes

Instructions:

1. Start by preparing your pastry. In a food processor, pulse flour and salt together. Add butter and pulse until mixture resembles coarse meal. Gradually add ice water, one tablespoon at a time, pulsing until dough just begins to come together.
2. Form dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
3. Meanwhile, place sliced tomatoes on paper towels and sprinkle lightly with salt. Let drain for 30 minutes to remove excess moisture.
4. Preheat oven to 375°F.
5. Roll out dough on a floured surface to a 12-inch circle. Transfer to a 9-inch tart pan with a removable bottom. Trim edges and prick bottom with a fork.
6. Line with parchment paper and fill with pie weights. Blind bake for 15 minutes, then remove weights and parchment and bake for another 5-7 minutes until light golden.
7. While the crust cools slightly, whisk together goat cheese, cream, eggs, 1 tablespoon thyme, salt, and pepper until smooth.
8. Pour the goat cheese mixture into the partially baked crust.
9. Pat tomato slices dry and arrange them in concentric circles over the filling, slightly overlapping. Sprinkle with remaining thyme.
10. Bake for 35-40 minutes until filling is set and crust is golden.
11. While the tart bakes, combine all herb oil ingredients in a small bowl.
12. Let the tart cool for 15 minutes before removing from the pan. Drizzle with herb oil just before serving.

This tart makes the perfect centerpiece for a summer lunch or light dinner. The combination of flaky crust, creamy goat cheese filling, and juicy tomatoes creates a wonderful contrast of textures and flavors. For the most stunning presentation, seek out the most colorful variety of heirloom tomatoes you can find.

2. Caramelized Onion and Gruyère Tart

If I had to choose one savory tart to make for the rest of my life, this might be it. There’s something magical about the way onions transform when cooked slowly to golden perfection, developing a sweet, complex flavor that pairs perfectly with nutty Gruyère cheese.

Ingredients:

For the crust:

• 1¼ cups all-purpose flour
• ¼ teaspoon salt
• 8 tablespoons cold unsalted butter, cubed
• 3-4 tablespoons ice water

For the filling:

• 2 pounds yellow onions, thinly sliced
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 1 teaspoon fresh thyme leaves
• 3 eggs
• ¾ cup heavy cream
• 1½ cups grated Gruyère cheese
• Pinch of freshly grated nutmeg
• Salt and freshly ground black pepper

Instructions:

1. First, make the caramelized onions (this can be done a day ahead). In a large, heavy-bottomed skillet, melt butter with olive oil over medium heat. Add onions and sugar, stirring to coat. Cook for 45-60 minutes, stirring occasionally, until deeply golden. Add thyme in the last 5 minutes. Season with salt and pepper. Cool completely.
2. For the crust, combine flour and salt in a food processor. Add butter and pulse until mixture resembles coarse meal. Add ice water gradually until dough forms. Shape into a disk, wrap, and refrigerate for at least 1 hour.
3. Preheat oven to 375°F.
4. Roll out dough and fit into a 9-inch tart pan. Trim edges, prick bottom with a fork, and blind bake for 15 minutes with weights, then 5-7 minutes without.
5. While crust is baking, whisk together eggs, cream, 1 cup of the Gruyère, nutmeg, salt, and pepper.
6. Spread caramelized onions evenly over the partially baked crust. Pour egg mixture over onions and sprinkle with remaining ½ cup of cheese.
7. Bake for 30-35 minutes until filling is set and top is golden.
8. Let cool for 10 minutes before removing from pan and serving.

This tart is equally delicious warm or at room temperature, making it perfect for entertaining. The lengthy caramelization process is worth every minute – it’s what gives this tart its incredible depth of flavor. If you’re short on time, you can caramelize the onions a day or two in advance and keep them refrigerated until you’re ready to assemble.

3. Spring Vegetable and Herb Tart

When the first asparagus and peas of spring appear at the farmers’ market, I immediately think of this bright, verdant tart. It captures the essence of the season with its vibrant colors and fresh flavors.

Ingredients:

For the crust:

• 1½ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• ¼ teaspoon salt
• 3-5 tablespoons ice water

For the filling:

• 1 bunch asparagus (about 1 pound), trimmed and cut into 2-inch pieces
• 1 cup fresh or frozen peas
• 2 tablespoons olive oil
• 2 leeks, white and light green parts only, cleaned and thinly sliced
• 5 ounces fresh goat cheese
• 3 ounces cream cheese, softened
• 3 eggs
• ½ cup heavy cream
• 3 tablespoons mixed fresh herbs (chives, dill, mint, parsley)
• Zest of 1 lemon
• Salt and freshly ground black pepper

Instructions:

1. For the crust, combine flour and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, until dough holds together. Form into a disk, wrap, and refrigerate for at least 1 hour.
2. Preheat oven to 375°F.
3. Roll out dough on a floured surface to fit an 11-inch tart pan with a removable bottom. Press dough into pan, trim excess, and prick bottom with a fork. Line with parchment and fill with pie weights. Blind bake for 15 minutes, then remove weights and parchment and bake for another 5-7 minutes until light golden.
4. Meanwhile, bring a pot of salted water to a boil. Prepare an ice bath. Blanch asparagus for 2 minutes, then transfer to ice bath. Blanch peas for 1 minute, then transfer to ice bath. Drain vegetables well and pat dry.
5. In a skillet, heat olive oil over medium heat. Add leeks and cook until soft, about 5 minutes. Let cool.
6. In a bowl, beat together goat cheese and cream cheese until smooth. Beat in eggs one at a time, then cream, herbs, lemon zest, salt, and pepper.
7. Spread leeks over the partially baked crust. Pour cheese mixture over leeks. Arrange blanched asparagus and peas in a decorative pattern on top.
8. Bake for 30-35 minutes until filling is set and crust is golden brown.
9. Cool for 10 minutes before removing from pan.

This tart is a celebration of spring’s freshest produce. The key to its beautiful appearance is arranging the green vegetables in an artful pattern—try creating concentric circles or radiating lines with the asparagus spears. Feel free to substitute other spring vegetables like fava beans or sugar snap peas depending on what looks best at the market.

4. Mediterranean Roasted Vegetable Tart

The jewel-toned vegetables in this tart create a stunning mosaic effect that’s as delicious as it is beautiful. Inspired by the flavors of southern France, this tart is perfect for summer entertaining.

Ingredients:

For the crust:

• 1¼ cups all-purpose flour
• ¼ teaspoon salt
• 8 tablespoons cold unsalted butter, cubed
• 3-4 tablespoons ice water

For the filling:

• 1 small eggplant, cut into ¼-inch slices
• 2 bell peppers (red and yellow), thinly sliced
• 1 medium zucchini, cut into ¼-inch coins
• 1 red onion, thinly sliced
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon herbes de Provence
• 8 ounces ricotta cheese
• 2 eggs
• ¼ cup grated Parmesan cheese
• ¼ cup crumbled feta cheese
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh oregano
• Salt and freshly ground black pepper

Instructions:

1. Prepare the crust as in previous recipes. Refrigerate for at least 1 hour.
2. Preheat oven to 400°F.
3. Toss eggplant, peppers, zucchini, and onion with olive oil, garlic, herbes de Provence, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, turning once, until vegetables are tender and lightly browned. Reduce oven temperature to 375°F.
4. Roll out dough and fit into a 9-inch tart pan. Trim edges, prick bottom with a fork, and blind bake for 15 minutes with weights, then 5-7 minutes without.
5. In a bowl, whisk together ricotta, eggs, Parmesan, half the feta, basil, oregano, salt, and pepper.
6. Spread ricotta mixture in the partially baked crust. Arrange roasted vegetables decoratively on top. Sprinkle with remaining feta.
7. Bake for 25-30 minutes until filling is set and crust is golden.
8. Let cool for 10 minutes before removing from pan. Garnish with additional fresh herbs before serving.

This tart is a wonderful way to showcase summer’s bounty. The vegetables can be roasted ahead of time, making assembly quick and easy. For the most attractive presentation, alternate the different colored vegetables in a spiral or concentric circle pattern.

5. Mushroom, Leek, and Gruyère Tart with Walnut Crust

This deeply savory tart features three types of mushrooms for maximum flavor and textural contrast. The nutty walnut crust complements the earthy mushrooms perfectly.

Ingredients:

For the walnut crust:

• 1 cup all-purpose flour
• ½ cup finely chopped walnuts
• ¼ teaspoon salt
• 8 tablespoons cold unsalted butter, cubed
• 3-4 tablespoons ice water

For the filling:

• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 leeks, white and light green parts only, cleaned and thinly sliced
• 1 pound mixed mushrooms (cremini, shiitake, oyster), sliced
• 2 cloves garlic, minced
• 2 teaspoons fresh thyme leaves
• 2 tablespoons dry sherry or white wine
• 3 eggs
• 1 cup heavy cream
• 1½ cups grated Gruyère cheese
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper

Instructions:

1. For the crust, pulse flour, walnuts, and salt in a food processor until walnuts are finely ground. Add butter and pulse until mixture resembles coarse meal. Add ice water gradually until dough forms. Shape into a disk, wrap, and refrigerate for at least 1 hour.
2. Preheat oven to 375°F.
3. In a large skillet, melt butter with olive oil over medium heat. Add leeks and cook until soft, about 5 minutes. Add mushrooms, garlic, and thyme. Cook until mushrooms have released their liquid and it has evaporated, about 10 minutes. Add sherry and cook until evaporated. Season with salt and pepper. Let cool slightly.
4. Roll out dough and fit into a 9-inch tart pan. Trim edges, prick bottom with a fork, and blind bake for 15 minutes with weights, then 5-7 minutes without.
5. In a bowl, whisk together eggs, cream, 1 cup of the Gruyère, parsley, salt, and pepper.
6. Spread mushroom mixture over the partially baked crust. Pour egg mixture over mushrooms and sprinkle with remaining ½ cup of cheese.
7. Bake for 30-35 minutes until filling is set and top is golden.
8. Let cool for 10 minutes before removing from pan.

This tart is perfect for fall or winter entertaining. The walnut crust adds a wonderful texture and flavor that pairs beautifully with the mushrooms. For the best flavor, use a variety of mushroom types – the more diverse, the more complex the final taste will be.

6. Butternut Squash, Caramelized Onion, and Blue Cheese Tart

The vibrant orange of butternut squash paired with purple-tinged red onions creates a stunning color contrast in this autumnal tart. The addition of tangy blue cheese balances the sweetness of the squash and onions.

Ingredients:

For the crust:

• 1¼ cups all-purpose flour
• ¼ teaspoon salt
• 8 tablespoons cold unsalted butter, cubed
• 3-4 tablespoons ice water

For the filling:

• 1 small butternut squash (about 1½ pounds), peeled, seeded, and cut into ¼-inch slices
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon fresh thyme leaves
• 2 red onions, thinly sliced
• 1 tablespoon butter
• 1 tablespoon balsamic vinegar
• 3 eggs
• ¾ cup heavy cream
• 4 ounces crumbled blue cheese (like Gorgonzola or Stilton)
• 2 tablespoons chopped fresh sage
• ¼ cup toasted pecans, chopped
• Salt and freshly ground black pepper

Instructions:

1. Prepare the crust as in previous recipes. Refrigerate for at least 1 hour.
2. Preheat oven to 400°F.
3. Toss butternut squash slices with 1 tablespoon olive oil, maple syrup, thyme, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized. Reduce oven temperature to 375°F.
4. Meanwhile, in a large skillet, heat remaining 1 tablespoon olive oil and butter over medium heat. Add onions and cook, stirring occasionally, for 25-30 minutes until deeply caramelized. Add balsamic vinegar in the last 5 minutes. Season with salt and pepper.
5. Roll out dough and fit into a 10-inch tart pan. Trim edges, prick bottom with a fork, and blind bake for 15 minutes with weights, then 5-7 minutes without.
6. In a bowl, whisk together eggs, cream, half the blue cheese, salt, and pepper.
7. Spread caramelized onions over the partially baked crust. Arrange butternut squash slices in a decorative pattern. Pour egg mixture over vegetables. Sprinkle with remaining blue cheese, sage, and pecans.
8. Bake for 30-35 minutes until filling is set and crust is golden.
9. Let cool for 10 minutes before removing from pan.

This tart celebrates the flavors of fall. Try to cut the butternut squash into uniform, thin slices for the most attractive presentation. For the prettiest arrangement, place the squash slices in overlapping concentric circles, starting from the outside and working your way in.

7. Asparagus, Prosciutto, and Fontina Tart

This elegant tart features perfectly arranged asparagus spears that create a striking visual effect. The addition of prosciutto adds a salty contrast to the creamy filling.

Ingredients:

For the crust:

• 1¼ cups all-purpose flour
• ¼ teaspoon salt
• 8 tablespoons cold unsalted butter, cubed
• 3-4 tablespoons ice water

For the filling:

• 1 pound asparagus, woody ends trimmed
• 2 tablespoons olive oil
• 3 eggs
• ¾ cup heavy cream
• 1½ cups grated Fontina cheese
• 4 ounces prosciutto, torn into pieces
• 2 tablespoons chopped fresh chives
• 1 tablespoon lemon zest
• Salt and freshly ground black pepper

Instructions:

1. Prepare the crust as in previous recipes. Refrigerate for at least 1 hour.
2. Preheat oven to 375°F.
3. Blanch asparagus in boiling salted water for 2 minutes, then transfer to an ice bath. Drain and pat dry.
4. Roll out dough and fit into a rectangular 14×4-inch tart pan (or use a 9-inch round pan). Trim edges, prick bottom with a fork, and blind bake for 15 minutes with weights, then 5-7 minutes without.
5. In a bowl, whisk together eggs, cream, 1 cup of the Fontina, chives, lemon zest, salt, and pepper.
6. Line the partially baked crust with torn prosciutto pieces. Pour egg mixture over prosciutto.
7. Arrange asparagus spears in a neat row (or concentric circles if using a round pan) on top of the filling. Sprinkle with remaining ½ cup of Fontina.
8. Bake for 25-30 minutes until filling is set and crust is golden.
9. Let cool for 10 minutes before removing from pan.

This tart is particularly stunning when made in a rectangular pan with the asparagus spears arranged in perfect rows. It makes an impressive brunch centerpiece or first course for a spring dinner party. Choose asparagus spears of similar thickness for the most attractive presentation.

8. Roasted Cherry Tomato and Ricotta Tart with Cornmeal Crust

The cornmeal crust adds wonderful texture and a golden hue to this summery tart. Bursting with juicy cherry tomatoes, it’s like a sophisticated version of pizza.

Ingredients:

For the cornmeal crust:

• 1 cup all-purpose flour
• ⅓ cup yellow cornmeal
• ¼ teaspoon salt
• 8 tablespoons cold unsalted butter, cubed
• 3-4 tablespoons ice water

For the filling:

• 2 pints cherry tomatoes (multicolored if available)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1½ cups whole milk ricotta
• 2 eggs
• ½ cup grated Pecorino Romano
• ¼ cup chopped fresh basil, plus more for garnish
• 2 tablespoons chopped fresh oregano
• Zest of 1 lemon
• Salt and freshly ground black pepper

Instructions:

1. For the crust, combine flour, cornmeal, and salt in a food processor. Add butter and pulse until mixture resembles coarse meal. Add ice water gradually until dough forms. Shape into a disk, wrap, and refrigerate for at least 1 hour.
2. Preheat oven to 400°F.
3. Toss cherry tomatoes with olive oil, garlic, balsamic vinegar, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tomatoes begin to burst. Reduce oven temperature to 375°F.
4. Roll out dough and fit into a 9-inch tart pan. Trim edges, prick bottom with a fork, and blind bake for 15 minutes with weights, then 5-7 minutes without.
5. In a bowl, whisk together ricotta, eggs, Pecorino Romano, basil, oregano, lemon zest, salt, and pepper.
6. Spread ricotta mixture in the partially baked crust. Top with roasted tomatoes, allowing some to sink slightly into the ricotta.
7. Bake for 30-35 minutes until filling is set and crust is golden.
8. Let cool for 10 minutes before removing from pan. Garnish with additional fresh basil.

This tart celebrates summer’s ripest cherry tomatoes. For the most attractive presentation, use a variety of colors—yellow, orange, red, and even purple cherry tomatoes create a stunning visual effect. The cornmeal crust adds a rustic touch and pairs perfectly with the Mediterranean flavors.

9. Spinach, Feta, and Pine Nut Tart

This vibrant green tart is inspired by Greek spanakopita but transformed into an elegant French-style tart. The combination of spinach, feta, and pine nuts creates a delicious filling with great textural contrast.

Ingredients:

For the crust:

• 1¼ cups all-purpose flour
• ¼ teaspoon salt
• 8 tablespoons cold unsalted butter, cubed
• 3-4 tablespoons ice water

For the filling:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 pounds fresh spinach, washed and stems removed (or 20 ounces frozen spinach, thawed and squeezed dry)
• 3 eggs
• 1 cup crumbled feta cheese
• ½ cup Greek yogurt
• ¼ cup toasted pine nuts, plus more for garnish
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh mint
• 1 tablespoon lemon zest
• Pinch of freshly grated nutmeg
• Salt and freshly ground black pepper

Instructions:

1. Prepare the crust as in previous recipes. Refrigerate for at least 1 hour.
2. Preheat oven to 375°F.
3. In a large skillet, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 30 seconds more. If using fresh spinach, add in batches, stirring until wilted. If using frozen spinach, add to the pan and stir to combine. Cook until any liquid has evaporated. Season with salt and pepper. Let cool slightly.
4. Roll out dough and fit into a 9-inch tart pan. Trim edges, prick bottom with a fork, and blind bake for 15 minutes with weights, then 5-7 minutes without.
5. In a large bowl, whisk together eggs, ¾ cup of the feta, yogurt, pine nuts, dill, mint, lemon zest, nutmeg, salt, and pepper. Stir in the cooled spinach mixture.
6. Pour filling into the partially baked crust. Sprinkle with remaining ¼ cup feta and additional pine nuts.
7. Bake for 30-35 minutes until filling is set and crust is golden.
8. Let cool for 10 minutes before removing from pan.

This tart makes a beautiful centerpiece for a Mediterranean-inspired meal. The vibrant green filling contrasts beautifully with the golden crust and white feta cheese. For the best flavor, make sure to squeeze as much liquid as possible out of the spinach—this ensures a firm filling that slices cleanly.

Frequently Asked Questions

Q: Can I make these tarts ahead of time?

Absolutely! Most of these tarts can be fully baked a day in advance and refrigerated. To serve, bring to room temperature or warm slightly in a 300°F oven for about 15 minutes. You can also prepare components in advance—make the dough and refrigerate for up to 3 days or freeze for up to a month, and prepare fillings like caramelized onions or roasted vegetables a day ahead.

Q: Can I freeze these tarts?

Yes, most of these tarts freeze beautifully for up to 3 months. Bake completely, cool thoroughly, and wrap well in plastic wrap and then foil before freezing. Thaw overnight in the refrigerator and rewarm in a 300°F oven for 15-20 minutes before serving.

Q: What can I serve with these savory tarts?

A simple green salad dressed with a light vinaigrette makes the perfect accompaniment to any of these tarts. For a more substantial meal, add a cup of soup or some crusty bread. Sparkling water with a slice of lemon or lime provides a refreshing beverage pairing.

Q: I don’t have a tart pan. Can I use something else?

If you don’t have a tart pan with a removable bottom, you can use a pie plate, though the presentation won’t be quite as elegant. You can also make free-form galettes on a baking sheet—just roll out the dough, add the filling to the center, and fold the edges up and over partially covering the filling. This rustic approach can be just as beautiful!

Q: How can I prevent a soggy bottom crust?

Blind baking is key! This means partially baking the crust before adding the filling. Always use pie weights (or dried beans) on top of parchment when blind baking to prevent the crust from bubbling up. Also, make sure ingredients like tomatoes or spinach are well-drained to remove excess moisture.

Q: Can I make mini versions of these tarts for appetizers?

Definitely! All of these recipes can be adapted to make mini tarts. Use a muffin tin or mini tart pans and reduce the baking time by about half. Mini tarts are perfect for cocktail parties or as first courses for a dinner party.

Final Thoughts

Savory tarts combine the best aspects of cooking and baking—the precision of pastry with the creative freedom of cooking. They’re the perfect way to showcase seasonal produce in a format that’s both beautiful and delicious.

What I love most about these recipes is how they can transform a simple meal into something special. Whether you’re hosting a fancy dinner party or just want to elevate a weeknight dinner, a savory tart brings a touch of elegance to any table.

Don’t be intimidated by the multiple steps—most components can be prepared in advance, making assembly quick and easy when you’re ready to bake. And remember, even if your tart doesn’t look perfect, it will still taste amazing. The rustic, homemade quality is part of the charm.

So roll up your sleeves, dust your counter with flour, and create something beautiful. I guarantee that any of these nine savory tarts will not only be delicious but might just be the prettiest thing you make all year.