The best savory tarts start with a crisp base and a well-seasoned, not-too-wet filling, whether that’s caramelized onions, roasted mushrooms, ripe tomatoes, or creamy cheese. This collection rounds up 23 savory tart recipes, from classic quiches and rustic galettes to comforting pot pies, all vegetarian or vegan and built for real weeknights. Most come together with store-bought or simple homemade pastry, so you can go from craving to oven fast. Scroll on to find your next favorite.
How to Choose the Right Savory Tart
Choose a savory tart by matching the filling to the occasion and the season. For a quick weeknight dinner, reach for a crustless quiche or a mix-and-bake tart that skips rolled pastry entirely. For entertaining, a rustic galette or a puff-pastry tart looks impressive with little effort. Think about moisture: watery vegetables like tomatoes and zucchini should be salted and drained first, while mushrooms and onions benefit from a quick sauté. Cooking gluten-free? Several recipes here use naturally gluten-free bases. Finally, build your filling around what’s fresh and in season for the best flavor.
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Vegetable & Garden Tarts
Fresh, veggie-forward tarts and galettes that let seasonal produce shine.
Vegan Onion Tart
Slow-cooked onions turn meltingly sweet and jammy inside a golden, flaky crust, giving this French-inspired tart a deep savory flavor that feels far fancier than the short ingredient list suggests. It works as a light lunch or an elegant starter. Tip: cook the onions low and slow until deeply caramelized before filling, since rushing them leaves the tart sharp instead of sweet.
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Vegan Tomato Tart
Ripe tomatoes are layered over a crisp base until they roast down into a concentrated, sun-warmed bite that tastes like summer on a plate. It’s fresh, light, and far easier on you than pizza. Tip: salt the tomato slices and let them drain on paper towels for ten minutes first, so the crust bakes crisp instead of soggy.
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Mediterranean Tomato Tart with Puff Pastry
Buttery puff pastry rises around juicy tomatoes, herbs, and Mediterranean seasonings for a tart that comes together fast yet looks impressive on any table. Every slice is crisp underneath and jammy on top. Tip: keep the puff pastry cold right up until it hits the oven so it puffs tall and shatters into flaky layers.
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Zucchini and Asparagus Tart
Thin ribbons of zucchini and tender asparagus spears fan across this green-forward tart, giving it a fresh spring flavor and a pretty, garden-style finish. It’s light enough for brunch yet satisfying as a main. Tip: shave the zucchini into thin ribbons with a peeler so it cooks evenly and doesn’t flood the base with water.
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Gluten-Free Green Pea Tart with Mint
Sweet green peas and bright mint sit on a gluten-free base for a tart that’s hearty and refreshing at once. It looks a little like a skinny pizza and eats like the freshest slice of spring. Tip: fold a spoonful of the mint in right at the end rather than baking it fully, keeping the herb vivid and aromatic.
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Beetroot Galette
Ruby-red roasted beets spiral across a free-form, rustic crust in this galette, their deep color turning it into a genuine centerpiece. The folded pastry edges bake up golden and crisp against the sweet, tender filling. Tip: roast the beets before assembling so they finish soft and jammy rather than firm by the time the crust is done.
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Root Vegetables Rustic Galette
Carrots, parsnips, and other underrated root vegetables come together in this rustic tart for a cozy, autumnal plate full of sweet, earthy flavor. The free-form crust means no fussy pan or perfect edges required. Tip: slice all the roots to a similar thinness so they roast at the same rate and none stay stubbornly crunchy.
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Mushroom & Cheese Tarts
Richer, earthier tarts built on mushrooms, cheese, and umami-packed fillings.
Vegan Mushroom Tart
Meaty, umami-rich mushrooms are piled onto a crisp pastry base and baked until golden, giving this tart a deep savory flavor that mushroom lovers return to again and again. It’s quick to assemble and endlessly comforting. Tip: sauté the mushrooms first to drive off their moisture, so the finished tart stays crisp rather than turning watery.
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Mushroom Blue Cheese Tart
Savory mushrooms meet sharp, tangy blue cheese in this bold tart, a pairing that delivers big, grown-up flavor in every forkful. The richness is balanced by the flaky, buttery crust beneath. Tip: crumble the blue cheese over the top in the last few minutes of baking so it softens without melting into greasiness.
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Spring Ricotta Tart with Edible Weeds
Creamy ricotta forms a lush base for foraged spring greens and edible weeds in this inventive seasonal tart, turning humble garden leaves into something special. It celebrates whatever is growing right outside your door. Tip: blanch tougher wild greens briefly before adding them so they stay tender and lose any bitter edge.
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Potato Tart with Cheese (Crustless & GF)
Thinly sliced potatoes and melting cheese bake into a comforting, crustless tart that’s naturally gluten-free and endlessly satisfying. Golden on top and creamy within, it works for brunch or a cozy dinner. Tip: slice the potatoes paper-thin with a mandoline so they cook through evenly and layer neatly into the pan.
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Gluten-Free Tart with Mushrooms and Veggies
A loaded medley of mushrooms and mixed vegetables fills this gluten-free tart, making it a flexible way to use up whatever is in the crisper drawer. Every slice is hearty, colorful, and full of texture. Tip: pre-bake the gluten-free crust for a few minutes before adding the filling so it holds together and doesn’t turn soggy.
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Baked Pasta Tart with Smoked Tofu and Mushrooms
Leftover spaghetti gets a second life woven into a sliceable baked tart studded with smoky tofu and mushrooms. It’s a clever, gluten-free way to turn simple pantry pasta into a proper centerpiece. Tip: press the pasta firmly into the pan while it’s still warm so the tart sets into neat slices once cooled.
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Chanterelle Mushroom Pasta Tart (Gluten-Free)
Golden chanterelles and gluten-free pasta bake together into a fragrant, forest-inspired tart with wonderful depth of flavor. The wild mushrooms bring a delicate, almost fruity note you can’t get from the everyday kind. Tip: clean chanterelles with a dry brush instead of rinsing, since they soak up water quickly and lose their firm texture.
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Quiches, Crustless & Mini
Classic and crustless quiches, from a French Lorraine to easy mix-and-bake versions.
Vegan Quiche Lorraine
This plant-based take on the French classic delivers all the creamy, savory custard and smoky bite of the original with none of the eggs. It’s a rewarding weekend bake for when you feel like trying something a little special. Tip: let the quiche rest fifteen minutes after baking so the filling sets fully and slices cleanly.
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Vegan Crustless Asparagus Quiche
Tender asparagus stars in this fuss-free crustless quiche you simply mix and bake, skipping the whole ordeal of rolling out pastry. It’s light, protein-rich, and ready with minimal effort. Tip: trim the woody ends and cut the spears short so every bite has asparagus and none of the tough stalk.
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Vegan Crustless Quiche with Peppers
Sweet bell peppers brighten this easy crustless quiche, another no-pastry option for busy days when you still want something warm and homemade. It comes together in one bowl and bakes into tidy, golden slices. Tip: roast or sauté the peppers first to concentrate their sweetness before folding them into the batter.
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Mini Quiche (4 Topping Ideas)
These two-bite mini quiches come with four different topping ideas, so one batch can please a whole table of different tastes. They’re perfect for brunch spreads, lunchboxes, or party platters. Tip: bake them in a well-greased muffin tin and cool a few minutes before lifting, so they pop out without sticking.
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Breakfast Quiche
Loaded with savory morning flavors, this breakfast quiche is a make-ahead hero for feeding a crowd or setting yourself up for the week. Each slice reheats beautifully for a warm start to the day. Tip: bake it the night before and warm individual slices in the morning, so busy weekdays still begin with a real breakfast.
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Savory Pies & Pot Pies
Cozy, comforting savory pies with golden crusts and hearty fillings.
Vegan Mushroom Pot Pies
Individual pot pies hide a rich, creamy mushroom filling beneath a golden pastry lid, giving everyone their own cozy serving. They’re pure comfort food for a chilly evening. Tip: cut a small vent in each pastry top before baking so steam escapes and the lids stay crisp instead of collapsing.
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Vegetable Pot Pie
A generous mix of vegetables simmers in a savory sauce under a flaky crust in this classic vegetable pot pie, a one-dish dinner that satisfies the whole family. It’s hearty, warming, and endlessly adaptable. Tip: thicken the filling on the stove before it goes under the crust so the finished pie slices without running.
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Creamy Mushroom Pie
A luscious, creamy mushroom filling is tucked inside golden pastry for a pie that feels indulgent yet comes from simple ingredients. It makes a comforting centerpiece for a relaxed dinner. Tip: cook off the mushroom liquid until the filling is thick before sealing the pie, so the base bakes crisp rather than soggy.
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Filo Pie with Cheese and Dill
Crackly layers of filo pastry wrap a savory cheese and fresh dill filling in this Balkan-style pie, shattering into crisp shards with every bite. It’s impressive but surprisingly simple to build. Tip: brush each filo sheet lightly with oil before layering so the pastry bakes up shatteringly crisp and golden.
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Frequently Asked Questions
What is a savory tart? A savory tart is an open or filled pastry with a non-sweet filling, such as vegetables, mushrooms, cheese, or a custard. It sits somewhere between a quiche and a pie, and it can be served warm or at room temperature for breakfast, lunch, brunch, or dinner.
What’s the difference between a tart and a quiche? A quiche is a type of savory tart with a custard filling, traditionally made from eggs and cream or a plant-based equivalent. A tart is the broader category and can hold almost any filling, from roasted vegetables to cheese, with or without a custard base.
Can you make savory tarts ahead of time? Yes. Most savory tarts keep well for two to three days in the fridge and reheat nicely in the oven. Bake fully, cool completely, then store covered. Reheat at a moderate temperature to re-crisp the crust rather than microwaving, which tends to soften the pastry.
How do you keep the bottom of a tart from getting soggy? Blind-bake or pre-bake the crust for a few minutes before adding wet fillings, and pre-cook watery ingredients. Salting and draining tomatoes or zucchini, and sautéing mushrooms to release their liquid, keeps moisture out of the pastry so the base stays crisp.
Are savory tarts good for a crowd? Very. Most tarts and quiches slice into neat portions, travel well, and taste great warm or at room temperature, which makes them ideal for brunch spreads, potlucks, and picnics. Mini quiches and pot pies also give everyone their own individual serving.
Can savory tarts be made gluten-free or vegan? Absolutely. Many recipes in this collection are naturally gluten-free or crustless, and every tart here is vegetarian or fully vegan. Swap in a gluten-free pastry or a mix-and-bake crustless base, and use plant-based cheese or a tofu custard to keep them dairy-free.
