3 savoury tart recipes you should try

Let's learn a few amazing recipes for savoury tarts to satisfy your cravings.

Nowadays, sweeter and tangy tarts from French cuisine are famous but talking about the earliest days, savoury fillings were the major ones. Making veg-savoury tarts is easier and tastes delicious at the same time.

Caramelised onion and Butternut squash tart

This is one of the delicious savoury tarts you must try in your life to experience the taste of butternut squash.


1 pastry dough

1 tablespoon olive oil

1 large peeled butternut squash, cubed and seeded

2 large yellow onions, sliced

2 tablespoons unsalted butter

4 ounces Gruyere that is too grated

8 ounces creme fraiche

2 ounces of parmesan, grated

1 tablespoon ground black pepper and sea salt

4 sprigs thyme

Making the pastry dough

¾ cup of flour

½ cup of whole wheat flour

8 tablespoons unsalted butter and ¼ teaspoon of kosher salt

4 tablespoons of ice water

Savoury apple tarte flambee

This sounds quite fancy, but it's a cinch to make as all you need is pizza dough and a few ingredients.


1-2 teaspoons of rapeseed, olive oil and canola

¼ cup of creme fraiche

8 ounces of pizza dough

1 teaspoon minced fresh thyme

¼ thinly sliced white onion

1 apple thinly sliced

¼ cup of grated Comte or Gruyere

2 teaspoons of sugar

Fennel, Leek and Mushroom Galette

It sounds boring, another recipe contest winner. This rustic art is made out of sauteed mushrooms, fennel and leeks. The combination of these three is beyond symbiotic and with a bit of cheese to make it tastier and give a delicious tart filling.

Ingredients for pate brisee

¼ cup of flour

½ teaspoon of salt

1 teaspoon of sugar

6 tablespoons of cola and unsalted butter cut into small pieces

1 teaspoon of ice water

Ingredients for the filling

16 ounces of baby bella mushrooms which are thinly sliced

6 tablespoons divided unsalted butter

Salt and black pepper for taste

1 finely chopped clove garlic

1 tablespoon olive oil

2 tablespoon White wine

1 finely trimmed, washed and chopped fennel bulb

2 large leeks, cut down in half lengthwise, trimmed and sliced crosswise into ¼ inch-half moons.

⅓ cup of grated Fontina cheese

¼ cup of finely chopped shallots and ¼ cup of grated Parmesan cheese

1 tablespoon of fresh thyme leave and chopped mixed olives