Photos and Styling by Béatrice Peltre

Growing up in France, I dreamed of owning a quaint restaurant where patrons would savor bowls of seasonal homemade soup, slices of savory tarts and fresh green salads; a delightful sweet fruit tart would complete the meal. Though I don’t have that imaginary restaurant—and truthfully, that’s perfectly OK—I continue to indulge in my passion for baking tarts.

Whether savory or sweet, tarts are a regular feature in my kitchen. Their universal appeal extends to everyone at home, with the children enjoying cute, specially crafted mini tartlets for an extra touch of playfulness. And let’s be honest: We adults cherish these cuties, too.

Baking tarts is part of a broader French culinary heritage. Many tart recipes are passed down through generations, with each region having its own unique twist on traditional recipes. In Lorraine, where I am from, we boast the famous quiche lorraine made from delicious buttery pastry crust filled with a savory, eggy custard mixture. As spring emerges, tartes aux fraises (strawberry tarts) appear in every pâtisserie, while the late summertime abundance of damson plums means juicy tartes aux quetsches. My sister- in-law makes a really fine damson tart that I long for during plum season.

Tarts for me go beyond mere recipes: They bring joy by simplifying meals, pleasing crowds, offering the flexibility of preparation in advance and seamlessly adapting to the changing seasons—and whatever ingredients are on hand in the fridge.

Spring, with its bounty of fresh produce, offers a creative palette for imagining tarts at home. Below, I present three savory vegetarian tarts, featuring vibrant green asparagus and juicy tomatoes (I use hothouse varieties in spring, and homegrown ones as soon as they’re ripe), along with a tantalizing twist on beets in a tatin style (upside down). For dessert, I created a delectable strawberry tart enhanced with chocolate for those with a sweet tooth. Feel free to make substitutions and use any other spring vegetable that inspires you. I find the possibilities for combining flavors and textures truly endless and forgiving, especially with the charming, messy allure of rustic-style tarts, where imperfection adds an extra layer of deliciousness.

I have included a gluten-free pastry crust recipe for those who, like me, exclude gluten from their diet, but you can easily find a regular flour shortcrust recipe online or in your favorite cookbook, or buy a high-quality one at the store.

The truth is, I can simply never say no to a slice of tart. Perhaps once you make these recipes, you won’t be able to resist one either.

SAVORY TART CRUST, GLUTEN FREE

Makes 1 pound (450g); use a batch of this savory crust for each savory recipe below

FOR THE FLAX GEL:
3 tablespoons ground flax seed
¼ cup warm water

FOR THE CRUST:
1¼ cups (170 g) sorghum flour
¼ cup (50 g) sweet rice flour
¼ cup (30 g) white rice flour
½ teaspoon sea salt
1 teaspoon xanthan gum
1 stick (113 g) unsalted butter, at room temperature
5 tablespoons water, cold

TO MAKE THE FLAX GEL: Combine the ground flax seeds with the warm water and whisk together. Set aside until a gel forms. Let cool before using.

TO MAKE THE CRUST: In a large mixing bowl combine the sorghum flour, sweet rice flour, white rice flour, sea salt and xanthan gum. Using the tips of your fingers, rub the butter into the flour mixture. Add the flax gel and continue to work it until a dough starts to form. Add the cold water, one tablespoon at a time. The dough is ready when it forms a ball. Wrap it in a beeswax wrap or plastic film and place in the fridge for a few hours or overnight. Take it out of the fridge at least 10 minutes before rolling. Note: A gluten-free crust lacks the stretchiness of a wheat-based one, so if it breaks when you roll it, it’s totally normal and fine. Patch it with your fingers if needed.

This story appeared in the Spring 2024 issue.