Savory tarts

These are pies—pizza being the simplest—that can be made with puff pastry pizza dough, pie crust (especially one made with olive oil), or phyllo dough. All are treated similarly, though there are differences based on the thickness and moisture content of the dough (see Keys to Success).

The pizza has a simple combination of tomato, basil, and garlic as its topping. From there we go to two traditional French “pizzas.” pissaladière and tarte flambée both of which feature onions, though in markedly different forms. Jean-Georges’ tuna-wasabi tart—which was inspired by Barry Wine—is a lovely creation akin to sushi, and the leek and truffle tart is sheer heaven. None of these take much time, and all are baked in small rounds perfect for appetizers.