A savory tart with layers of thinly sliced potatoes, creamy cheese sauce, and flaky puff pastry that tastes like scalloped potatoes.

Ingredients: 4 large potatoes, thinly sliced. 1 cup heavy cream. 1 cup shredded cheddar cheese. 1/2 cup grated Parmesan cheese. 1/4 cup unsalted butter, melted. 2 cloves garlic, minced. Salt and pepper to taste. 1 sheet puff pastry.

Instructions: Preheat oven to 375F 190C. In a large bowl, combine thinly sliced potatoes, heavy cream, cheddar cheese, Parmesan cheese, melted butter, minced garlic, salt, and pepper. Mix well. Line a tart pan with puff pastry, pressing it into the edges and trimming off any excess. Spread the potato mixture evenly over the puff pastry. Cover with another layer of puff pastry, sealing the edges by crimping with a fork. Bake in the preheated oven for 40-45 minutes, or until the pastry is golden brown and the potatoes are cooked through. Allow to cool slightly before slicing and serving.

Prep Time: 20 minutes

Cook Time: 45 minutes

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This Torta salata combines the sweetness of fennel and carrots with the savory flavor of prosciutto, all encased in a flaky puff pastry crust. The creamy ricotta filling adds richness to this delightful savory pie, perfect for a snack or light meal.

Ingredients: 1 sheet of puff pastry. 2 fennel bulbs, thinly sliced. 2 carrots, grated. 150g prosciutto, thinly sliced. 150g ricotta cheese. 3 eggs. 100ml heavy cream. 50g grated Parmesan cheese. Salt and pepper to taste. Olive oil for sauting.

Instructions: Set the oven to 180C 350F and heat it up. Put the grated carrots and sliced fennel bulbs in a pan with olive oil. Cook for about 5 to 7 minutes, until the vegetables get soft. Add pepper and salt to taste. Leave to cool. Line a tart pan that has been greased with the puff pastry sheet. Cut off any extra. Use a fork to make holes in the base. Spread the cooked fennel and carrots out evenly on the base of the pastry. Place the slices of prosciutto on top of the vegetables. Put ricotta cheese, eggs, heavy cream, and grated Parmesan in a bowl and mix them together. Add pepper and salt. Spread the ricotta mixture out evenly over the prosciutto layer as you pour it on. The tart should be baked in a hot oven for 25 to 30 minutes, or until it turns golden brown and sets. Let the tart cool down a bit before you serve it. You can serve it hot or cold.

Prep Time: 20 minutes

Cook Time: 30 minutes

This savory spinach artichoke tart is a delightful twist on the classic dip, featuring a flaky puff pastry crust filled with a creamy mixture of spinach, artichoke hearts, and cheeses. It's perfect for parties or gatherings!

Ingredients: 1 sheet puff pastry. 1 cup chopped spinach, cooked and drained. 1 cup artichoke hearts, chopped. 1 cup cream cheese, softened. 1/2 cup grated Parmesan cheese. 1/4 cup mayonnaise. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. Thaw the puff pastry according to package instructions. Roll out the puff pastry on a lightly floured surface to fit a tart pan or baking sheet. Transfer the rolled pastry to the tart pan or baking sheet, pressing gently to fit. In a mixing bowl, combine the cooked spinach, chopped artichoke hearts, cream cheese, Parmesan cheese, mayonnaise, minced garlic, salt, and pepper. Mix well. Spread the spinach and artichoke mixture evenly over the puff pastry. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is bubbly and slightly browned on top. Remove from the oven and let it cool slightly before slicing and serving. Enjoy your savory spinach artichoke tart!

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the savory goodness of this Chicken Potato Brie Thyme Tart complemented with the sweetness of caramelized onion jam. Perfect for a cozy dinner or special occasions!

Ingredients: 1 sheet of puff pastry. 1 cup cooked chicken, diced. 2 potatoes, thinly sliced. 100g Brie cheese, sliced. 1 tablespoon fresh thyme leaves. 1 onion, thinly sliced. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 2 tablespoons brown sugar. Salt and pepper to taste.

Instructions: Warm the oven up to 400F 200C. Put a sheet of puff pastry on a baking sheet that has been lined with parchment paper. Use a fork to make holes in the dough, leaving a border around the edges. Spread out the cooked chicken, sliced potatoes, Brie cheese, and fresh thyme leaves on top of the pastry in an even layer. After the oven is hot, bake the pastry for 20 to 25 minutes, or until it is golden brown and crisp. Make the onion jam while the tart is baking. Set a pan on medium heat and add the olive oil. It will take about 10 minutes of cooking after adding the thinly sliced onions until they are soft and caramelized. Add the brown sugar, salt, and pepper, and mix them in. Keep cooking for five more minutes or until the mixture gets thicker. Take the tart out of the oven and let it cool down a bit. Put the caramelized onion jam on top of the warm tart before serving.

Prep Time: 20 minutes

Cook Time: 25 minutes

This Broccoli Cheese Quiche Tart has a flaky pie crust and a rich and creamy egg custard inside. The broccoli and cheddar cheese make it very tasty. You can eat it for breakfast, brunch, or a light dinner.

Ingredients: 1 pie crust. 1 cup chopped broccoli florets. 1 cup shredded cheddar cheese. 4 eggs. 1 cup milk. Salt and pepper to taste. 1/2 teaspoon garlic powder.

Instructions: Preheat oven to 375F 190C. Press the pie crust into a tart pan, trimming any excess dough. Spread chopped broccoli and shredded cheddar cheese evenly over the crust. In a mixing bowl, whisk together eggs, milk, salt, pepper, and garlic powder. Pour the egg mixture over the broccoli and cheese. Bake in the preheated oven for 35-40 minutes, or until the filling is set and the crust is golden brown. Allow the tart to cool slightly before slicing and serving.

Prep Time: 15 minutes

Cook Time: 40 minutes