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.
Artichoke and salted ricotta tart with salsa verde
Salted ricotta tart with zucchini and black garlic
Egg, spinach, rocket and feta breakfast tart
Fred’s pumpkin galette with blue cheese and thyme
Roast pumpkin, pancetta, and gruyère tarts
Roast baby beetroot, goat’s curd and rosemary tart
Zucchini, black olive and goat’s cheese tarts
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