Savory Tarts & Pies
After all of the holiday sweets I, and I’m sure many of you, have been enjoying, these recipes are refreshingly savory. These will make great winter meals. In fact, you could make one each week and bake them all in the time allotted.
As in the past, we will bake out of this section for three months, from January through March, 2011. Can you believe that once we finish this section, we’ll have been baking out of The Modern Baker for a year? You are welcome to bake as many or as few recipes as you’d like. We will have one “official” blogger for each recipe, and that person’s post will appear here. Others who make the same recipe are encouraged to blog about it, too, and are asked to add a link to their blog post in the Comments section for the recipe.
There is no set time-frame for each post, as long as the official posts are up by the end of March. Add your post or link as you finish the recipe and blog about it. That way, we can all benefit from what you learned when we get to that recipe.
If you’d like to be the official blogger for a recipe, leave a Comment below. Posts will be assigned on a first-come, first-served basis. Feel free to claim more than one recipe, too.
One last thing. You’ll note that there are blog pages for the three dough recipes on pages 128, 132, and 133. Although each recipe is used as the base for other recipes in this section, I thought it would be nice to have a post about each recipe and how the crust comes out. Feel free to claim a crust recipe along with one of the tart recipes that uses that crust. Just be sure to blog separately about each.
The Modern Baker Challenge 
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[…] Modern Baker, Modern Baker Challenge, Nick Malgieri, Savory tart, Tart The final recipe in the Savory Tarts and Pies section of The Modern Baker is not one that I normally think of as a pie, even a savory one. […]
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[…] about nine months, we’ve finally reached the first section featuring tarts and pies — savory tarts and pies, to be precise. And so my pastry crust adventure […]
[…] it the first tart recipe in the Savory Tarts & Pies section of The Modern Baker. I wasn’t sure how this recipe would work out, as we started this […]
[…] first recipe I made from the Savory Tarts & Pies section in The Modern Baker was the Ham & Egg Tart on page 136. This recipe couldn’t be […]
[…] tart, Savory tarts and pies, Scallions, Tart dough, walnuts The first recipe I claimed for the Savory Tarts & Pies section of the Modern Baker Challenge was one that Nick Malgieri claims he could “bake and […]
I’ll take the ham & egg tart. If no one signs up for cabbage pie, I’ll do that one too.
I am so surprised that no one has signed up for the fish, chutney, raisins and almonds combo 🙂
OK, the ham & egg tart is yours. And I’ll keep you in mind for the cabbage pie, if no one claims it.
My first pick and am excited , i sure wanna grab the toasted pumpkin seed tart , something i bookmarked when i jus got the book:-)))
Page 145.
OK, it’s all yours.
:-))thannxx a ton , Mia Summer 🙂
I will take the chicken pie or cabbage pie.
Chicken pie it is.
Yay!!
Hard decision this time: 7 recipes I’d like to claim of which 2 are already taken. 5 left… Hmm…. OK, so I claim the roasted pepper & goat cheese tart and if nobody else wants it the zucchini & ricotta pie.
OK, signed you up for the roasted pepper & goat cheese tart. If no one claims the zucc-ricotta, I’ve give you that one later.
Yahoo…a new and exciting section…something to look forward to from January through March on those long cold wintery days!
I’ll take the pizza chiena! (Second choice: ham & egg tart)
Pizza chiena it is! That recipe looks really good.
I’ll claim the tomato & cantal pie, or the chicken pie topped with biscuits.
Margaret is going to blog about the Corn Pudding Tart.
Kayte has claimed the Swiss Onion Tart.
And I’m going to try the Gruyere, Scallion & Walnut tart.