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  • Savoury Tarts
  • Savoury Tarts
  • Savoury Tarts
  • Savoury Tarts
  • Savoury Tarts
  • Savoury Tarts
  • Savoury Tarts
  • Savoury Tarts

Savoury Tarts

Food | April 11, 2019 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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Beautiful, buttery pastry shells filled with your choice of cheese, vegetables, fruit and nuts – these SAVOURY TARTS deserve some serious praise.

I’ll admit that I was nervous the first time I made these. Just the thought of having to make the pastry, then select ingredient combinations for the filling felt overwhelming.

Yet, before I knew it, I was taking the finished tarts out of the oven. Figures, I then sat blushing as friends piled on the compliments. This truly is a winning recipe and we’re proud to share it with you on Weekend at the Cottage.

You’ll gain a ton of experience and confidence in making these gorgeous tarts. Don’t forget to also try our super-sized version, TOMATO TART and another more freestyle version, CARAMELIZED ONION TART WITH MANCHEGO.

So, do away with any apprehensions and try this recipe. Here are some tips to make your adventure more enjoyable:

Savoury Tarts


The preparation of the pastry couldn’t be easier; in fact, I think it’s foolproof! Just follow my step-by-step instructions in the VIDEO. Make sure to rub the butter and flour together until they’re well-blended, add the cold water in two parts, and always chill the pastry dough for two hours before you roll it out.

Savoury Tarts


Covering the savoury tart shells with your favourite cheeses before adding the veggies and fruit is another key step. My favourite is smoked Gouda because of its flavour and texture, but why stop there? I invite you to experiment with mozzarella, Parmesan, cheddar, chèvre and Emmental. If you find some other cheese that knocks your socks off, please tell us about it in the comment section of this post.

Savoury Tarts


Fresh-sliced, shredded, diced, sun-dried – any and all vegetables work in this application. I love combinations like sun-dried tomato and sweet onion, sweet potato and peppers, and asparagus and peas. This one’s for all of the vegetarians out there, so get creative and make it your own!

Savoury Tarts


Adding fresh fruit and nuts to these savoury tarts is something I’ve been doing only recently, but I’m super pleased with the results. Pears, apples, peaches and nectarines are wondrous when paired with pecans, almonds, pine nuts and walnuts. Again, get creative and prepare to be blown away by these taste enhancements.

Ultimately, this is one of those recipes that always leaves me feeling proud of my efforts. The tarts are easy on the eyes and tasty to the palate. Also, if you choose to make the tarts using SMALL TART PANS, you can mix-and-match the fillings to create truly unique creations. An authentic gastronomic adventure awaits!

Combine your favourite ingredients and get ready for the praise – these SAVOURY TARTS might well become your signature creation!


One Response to “Savoury Tarts”

  1. […] when I have extra time to fiddle around with a recipe – just like the time we produced our SAVOURY TARTS. For this occasion though, I wanted the finished baked good to reflect a more casual approach. The […]


Ingredients & Amounts

  • Prepares one 9-inch tart or four 4-inch tarts
  • For the pastry:
  • Prepares one 10” tart or four 4” tarts
  • cups of all-purpose flour
  • 1 teaspoon of kosher salt
  • 3/4 cup and 2 tablespoons of cold butter, cubed
  • 6 tablespoons of ice-cold water
  • For the filling:
  • Fills one 10” tart or four 4” tarts
  • ½ cup of cheese – thin-sliced or crumbled
  • 1 cup of vegetables - sliced, diced or shredded
  • 1 cup of fruit – sliced, diced or shredded
  • ¼ cup of nuts - sliced or chopped
  • 1 tablespoon of fresh herbs, chopped
  • salt and pepper to taste
  • drizzle of olive oil (optional)


  1. Prepare pastry: Place flour and salt into a medium-sized stainless steel bowl and whisk together. Using your hands, rub the butter into the flour mixture until the flour comes away as a small pea-sized crumble. Add 3 tablespoons of ice-cold water and stir. Add remaining 3 tablespoons of water and stir again. Using your hands, knead together until a dough forms. Divide into two equal-sized discs. Wrap separately in plastic wrap and chill for two hours before use.
  2. Line the tart pans: On a lightly floured surface, roll out one of the discs of dough to line either a 10-inch tart pan, or four 4-inch pans. Line pan(s). Prick the dough all over with a fork. Set aside.
  3. Fill tarts: Line the shells with sliced or crumbled cheese. Add vegetables, fruit and nuts. Sprinkle with herbs. Season with salt and pepper, and add a drizzle of olive oil, if desired.
  4. Bake tarts: Preheat oven to 375°F. Transfer tarts to oven and bake for 30 minutes, or until crust is a golden brown. Remove from oven and allow to cool for 5 minutes. Slice or remove from tart pan whole and serve.

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Listen on MUSIC

Listening to great music is an essential part of every Weekend at the Cottage. I’m suggesting a great mix of instrumental lounge music to go with this recipe. This mix will be the thing to play when you host your TART PARTY! Head to iTunes to download The Piano Bar Lounge Sessions to your collection.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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