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Savoury Tarts & Pies

Appears in
Pastry Perfection
Pastry Perfection

By Nick Malgieri

Published 2014

  • About

Savoury baking has always appealed to me - at home my grandmother baked pizza rustica filled with dried sausage, prosciutto and mozzarella every year for Carnival and then again for Easter and we had the occasional side dish of rice seasoned with ricotta, eggs and cheese.

Whenever I invite guests for lunch, I panic a few days before, because I haven’t decided what to cook. A savoury tart, quiche or pie is often the solution. Add a salad and a fruit dessert and you have a meal. A savoury pie can also be a perfect part of an assortment of hors d’oeuvres for a large party or a first course to be served at the table, especially if the main course is a light dish.

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