Savory baking is one of my favorite parts of my field, since it combines both cooking and baking skills and provides tasty and elegant results. It’s a practical type of baking, too: A savory pie or tart can be the star of a brunch, lunch, casual supper, or buffet. They’re especially good for buffets because they can easily be made in advance, taking off pressure at the last minute. Made as individual pies or tarts, they’re perfect as an appetizer or as the main course of a light meal.
I’ve loosely defined the categories this way: