Tarts, Stratas & Quiches

A pile of Chilean meat empanadas on a plate on a wooden tray with a dish of tomato relish on the side

Chilean Meat Empanadas

These authentic empanadas are filled with ground beef, onions, raisins, olives, and hard-boiled eggs. They’re just like what you’d find at a street vendor in Chile. See for yourself.

An oval casserole dish filled with easy breakfast strata on a wooden board with a wedge of Parmesan and a spoon on the side.

Easy Breakfast Strata

This easy, make-ahead casserole is loaded with eggs, cheese, bread, ham, and plenty of vegetables. Breakfast just got a whole lot more interesting.

All butter pie dough in 2 rounds, with a pie plate and dough in the background, as well as a rolling pin.

All-Butter Pie Dough

Knowing how to make a pie crust is definitely a skill that will make your life better. And one that’s all butter will make you a hero, whether you use a sweet or savory filing.

A cast-iron skillet filled with a tomato ricotta pie, one slice missing. Next to it, a white plate with a half eaten slice of pie.

Tomato Ricotta Pie

Tomato pie is a summer staple that combines tart and peppery flavors to fantastic effect, especially when combined with a cream cheese crust.

A cast-iron skillet filled with asparagus frittata on a wooden table with a fork on the side.

Asparagus Frittata

When spring is in the air, or if you just wish it was, this beguiling asparagus frittata will make your heart go pitter-patter.

A person folding quick puff pastry on a marble counter.

Quick Puff Pastry

What if we told you it’s actually quite quick, simple, and well worth the effort to make your very own rich, flaky puff pastry? Believe it.

A person holding a slice of potato bacon pizza.

Potato Bacon Pizza

David Leite embraces his membership in the potato-loving freak camp and regales us with his latest obsession: potato bacon pizza.

A copper pot filled with beef and Guinness pie topped with puff pastry on a towel on a cooking rack with a bottle behind it.

Beef and Guinness Pie

Essentially Irish stew with some lovely store-bought puff pastry plopped on top. Easy peasy. And actually, quite elegant.

A quiche Lorraine cut in half, and half cut into quarters on a patterned background.

Quiche Lorraine

A custardy filling and a flaky crust make the case for bringing this French classic back. It’s essentially indulgence masquerading as a make-ahead, impress-a-lot brunch or lunch.

Four individual mushroom wellingtons with spinach and walnuts on a squares of parchment paper.

Mushroom Wellingtons with Spinach

Yep. Vegan wellingtons. For Thanksgiving. But also for a random Thursday night. Because once a year is certainly not enough. And you can even make ’em ahead of time.

A slice of a creamy onion tart, with a flaky crust and tossed mixed salad on a white plate.

Creamy Onion Tart

This tart wooed and wowed us with its sophistication, simplicity, and sturdiness. And unlike that other round eggy thing in a crust, this certainly won’t call into question anyone’s manhood.