This tart hits the perfect balance between sweet and savoury flavours, topped off with a jammy glaze.

Roast broccoli and cheddar filo tart recipe - Preheat oven to 220C. Place a filo sheet in a 24cm loose-bottomed round tart tin, allowing excess to overhang (cover remaining filo with a damp tea towel while you work). test

This tomato tart recipe crowned with whipped feta is summer on a plate.

Crisp pastry, sunshine-yellow custard and a caramelised top make Portuguese tarts a global hit.

This lemon tart recipe uses sprigs of finely chopped fresh rosemary in the pastry crust for a fresh and bright finish.

An easy beef pie recipe to make for midweek dinners.

This Ligurian specialty is perfect for Easter picnics – just transport your pie in its tin.

A tasty, seasonal recipe that's perfect for entertaining.

This spanakopita is made in one pan, making it a perfect weeknight meal.

If you've been wanting to ease into tofu but unsure where to start, this tofu tart is the perfect segue.

Sweet but tangy, there's no denying the pull of this retro classic.

A very contemporary take on the American pie.

It's hard to believe that these beautiful gluten-free and dairy-free tarts are completely vegan.

How to achieve that bright, tangy custard and fine, crisp base? Pastry chef Catherine Adams has the answers.

When oranges are at their peak, savour this one slice by slice.

With flaky pastry and that creamy spinach and feta filling, this Greek classic is hard to beat.

About as good as it looks.

Our salty-tangy take on a sweet classic.

A luscious spin on the timeless apple tart.

Take it outside with this picnic-friendly pumpkin tart.

It's hard to go wrong with the combination of fall-apart beef, soft mushrooms and a crisp pastry top.

It doesn't get much better than praise-worthy dessert.

As good as it looks.

The two best ways to cook cauliflower – in a cauliflower cheese, and whole-roasted – in one spectacular dish.

A new-school take on the classic fish pie.

The success of this all-time favourite lies in getting the basics just right. Pastry chef Catherine Adams rolls out the recipe for the best-ever apple pie.

A trio of cheeses and even more leafy greens and herbs. This is one to put on your to-bake list.

Like a shepherd's pie, but luxe.

The curry you know and love, but make it a pie.

Greece's spectacular coiled-pastry creation.

Our take on the Austrian pie, all crumbly pastry and jammy insides.

Miso for a pleasant salty hit in the filling, and sake for a snap-crisp, feather-light texture to the crust.

Ultra-thin apple slices precisely arranged atop a puff pastry base equal simple, buttery perfection.

An easy solution for lunches and light dinners.

An old-school favourite.

This luscious, summery tart is guaranteed to impress every guest, including the carnivores.

A contemporary trio of flavours in a dietary-friendly tart.

Portuguese tarts meet bourbon-spiked eggnog in this Christmas-ready treat.

Pâtissière extraordinaire Lorraine Godsmark of Sydney pâtisserie Lorraine's reveals the secrets to her highly sought-after Christmas tarts.

The pastry chef's dietary-inclusive take on a Christmas treat.

Make the most of pumpkin's natural sweetness.

Master pastry chef Catherine Adams has a light yet luscious dessert just made to crown the dining table.

The juniper-ry notes of gin and the tart flavours of lime work beautifully in this boozy dessert.

Comfort food at its finest.

From the filling to the pastry, the founders of the Australian and New York bakery powerhouse show how to make the classic pie, step by step.

Learn how to make a perfectly flaky Portuguese tart with a creamy custard filling.

Galettes are one of the easiest pastries to prepare - the more rustic it looks, the better.

Arguably one of the most comforting foods around, this simple but satisfying sheperd's pie is a winner any day of the week.

Make honey the hero.

A versatile tart that's best made with seasonal fruit, and served with homemade jam.

A perfect specimen of a dessert.

Legendary chef Damien Pignolet shows how to make the ultimate savoury quiche, step by step.

“This is a pie we’ve made on several occasions when Meyer lemons have come our way,” says Ali Currey-Voumard.

It's not a strictly traditional recipe, but the this crostata will still have you coming back for seconds.

A favourite dessert recipe from the team at the much-loved Adelaide Hills restaurant.

When you're stuck for dessert ideas, pre-made puff pastry comes to the rescue. You'll knock over this galette recipe in no time.

A fruity variation of one of Fleet's most requested dessert recipes.

This tangy and creamy passionfruit tart will bring a ray of sunshine to your morning tea.

Best enjoyed outdoors. On a rug. In the sun.

The type of pie that tastes like you've spent all day in the kitchen but can be made in a fraction of the time.

For a tart that's as good as it looks.

Like a custard tart, but with a refreshing tang.

A Persian-inspired dish of braised duck with walnuts and pomegranate forms the filling for this ultra-comforting fillo pie.

Think of this as step up from a good old-fashioned glazed-fruit tart.

Tasmanian farmer Paulette Whitney shares a recipe for chicken pie with an easy rough puff pastry that's worth mastering - it's guaranteed to get you out of many a tight spot.

The bold flavours of goat's cheese and black olives make a delicious base for a simple shortcrust tart.

These sunshine-coloured tarts will brighten up any meal. Inspired by the Pineapple Zappo lolly of our youth, it's a sweet-sour explosion of flavour.

Seek out some top-shelf cream – you'll taste the difference.

We got our hands on the recipe for this cult dessert from Hobart bakery Sweet Envy.

With sweet pastry, an almond filling and crème Chantilly.

Quince and brown butter pastry tart recipe - For poached quince, bring sugar, spices and 1 litre water to a simmer in a large saucepan over medium heat.

"I'd love to attempt the pumpkin galette at Fred's in Paddington. Can you publish the recipe?" - Jacinta Johnson, Woolloomooloo, NSW

The best way to serve this? Plonk it on the table, arm your guests with forks, and dig in.

This tart is easy to whip up if you have shortcrust pastry on hand. The tangy rhubarb is a great match for the rich but slightly bitter chocolate.

This ginger-chocolate tart is perfect for when you don't feel like making pastry - it's a simple batter, baked until just set, but with a slightly molten centre.

This bright red tomato tart is quick to make and perfect for your autumn picnic spread.

The ultimate make-ahead, no-guilt sweet treat.

"Pandowdy is an American classic dessert - a bit like a crumble, but with discs of flaky pastry shingled over the fruity filling instead, allowing the strawberries to bubble up through the gaps," says Curtis Stone.

No need to turn on the oven for this beauty.

A beautiful peach tart with the perfect crumbling shortcrust pastry.

“People still stop me and request it," Christine Manfield says of her five-spice duck and shiitake pies. "Where the humble meat pie holds special significance for many Australians, this version elevates it to a refined status."

Ester chef Mat Lindsay's cheddar pie is a cut above the rest. Sharp cheddar, pickled onion and a flaky pie dough comes together to make one masterful cheese pie.

Is there anything a vol-au-vent can’t do? Dress them up with poached oysters and caviar or make fast friends with chicken and white wine.

Reminiscent of the classic French millefeuille, this tart delivers an impressive dessert to the table in less than 30 minutes.

A unique take on the classic Australian meat pie, Curtis Stone shares his recipe for the veal shank and mushroom pies he plates up at LA restaurant Gwen.

Curtis Stone shares his recipe for an almond friand tart with rhubarb compote, strawberry sorbet and tarragon crémeux.

Warm roast pumpkin, two cheeses and pancetta on top of soft puff pastry make these tarts the perfect winter entrée.

Add a Southern kick with rye whiskey, smoothed out by a salted caramel crumble.