Savoury tarts are the solution for your future picnics and weekend lunches. Variations abound. Your base could be a shortcrust or puff pastry for sturdiness, or flaky fillo for something more delicate. Take your pick of the season's best produce for your filling – tomatoes for summer, zucchinis in spring, leeks for winter, and mushrooms year-round. Cheese, be it Gruyère, ricotta or goat's cheese, is never a bad idea.
Recipes for vegetable tarts, our savoury saviours
Your solution for your future picnics and weekend lunches.
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Roast broccoli and cheddar filo tart
Photo: William Meppem2 / 0
Photo: William Meppem
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Artichoke and salted ricotta tart with salsa verde
Photo: Chris Chen5 / 0
Photo: Ben Dearnley
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Photo: Ben Dearnley
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Salted ricotta tart with zucchini and black garlic
Photo: Ben Dearnley8 / 0
Photo: William Meppem
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Egg, spinach, rocket and feta breakfast tart
Photo: Vanessa Levis10 / 0
Photo: William Meppem
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Photo: Ben Dearnley
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Fred's pumpkin galette with blue cheese and thyme
Photo: Ben Hansen13 / 0
Photo: Ben Dearnley
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Leek, swiss chard and feta tart
Photo: Rob Shaw16 / 0
Photo: John Paul Urizar
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Roast pumpkin, pancetta, and Gruyère tarts
Photo: William Meppem18 / 0
Roast baby beetroot, goat's curd and rosemary tart
Photo: Prue Ruscoe19 / 0
Zucchini, black olive and goat's cheese tarts
Photo: William Meppem