As temperatures dip, you may be drawn to staying in for a warm home-cooked meal. (Why leave your cozy abode if you don’t have to?) So you might as well make the dish irresistible, yet totally doable with these simple, scrumptious tart recipes. Each one features a flaky crust — opt for gluten-free, whole grain, buckwheat or whatever fits your diet — plus whole fruits or veggies. While the end results look exceptionally social media shareable, the process is totally easy — most recipes require just a few steps. So grab the ingredients and get assembling. A pretty (and pretty darn delicious!) pie-pastry hybrid awaits.
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1. Potato and Leek Tart
Thanks to the winning combination of potato and leek, this tart will hit the spot, especially if you’re craving something savory. Ingredients (including Dijon and thyme) make the recipe extra flavorful, while slicing the potatoes extra thin forms the ideal texture. Photo and recipe: Samantha Ferraro / Little Ferraro Kitchen
2. Asparagus and Goat Cheese Tart
This recipe calls for mozzarella, Parmesan and soft goat cheese (swoon!), along with a whole lot of asparagus. To lighten it up a little, simply swap some of the cheese for more green goodness. Then dig right in to a cheesy, nutrient-rich pie. Photo and recipe: Aimée Wimbush-Bourque / Simple Bites
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3. French Onion Tart
You know how satisfying a warm bowl of French Onion soup is on a chilly day? This tart channels those vibes. In one bite, you get thinly sliced sweet onions paired with Gruyere cheese, cream, chives and thyme — all on a flaky crust. Photo and recipe: Cathy Roma / What Should I Make For…
4. Green Vegetable Tart with Buckwheat Crust
Opt for this vegetable-packed tart if you want a gold star for most nutritious dinner. The filling includes broccolini, spinach and peas, which deliver a slew of vitamins. But it doesn’t stop there: Nutritional yeast gives the filling a savory flavor, while turmeric delivers anti-inflammatory advantages. All the goodness is wrapped up in a buckwheat sunflower crust, making the outside as pretty (and healthy) as the inside. Photo and recipe: Amy Chaplin
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5. Heirloom and Zucchini Tart with Honey and Thyme
You know what they say: Make your plate as colorful as possible. And this gorgeous dish does the job. Featuring thin slices of zucchini alongside heirloom and cherry tomatoes, the end result is seriously mouth-watering. You’ll want to snap a few photos before you take a bite. Photo and recipe: Tieghan Gerard / Half Baked Harvest
6. Spiral Vegetable Tart
Zucchini, yellow squash and carrots sliced uber-thin wrap perfectly together in this spiralized, Instagram-worthy tart. Holding each strip in place is an easy-to-make sundried tomato pesto that brings out a tasty flavor. Whip it up for an at-home brunch and your guests can praise you in real time. Photo and recipe: Julie Broten / Bunsen Burner Bakery
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7. Fig and Honey Tart
Simplicity at its finest. Sliced figs — which provide a great source of fiber — plus a sprinkle of sugar and honey keep the taste of this tart naturally sweet and oh-so-scrumptious. Photo and recipe: Shawnda / The Brewer and the Baker
8. Raspberry Ginger Stone Fruit Tart
As soon as you put the finishing touches on this delicious dessert, you’ll almost think it’s too pretty to eat…almost. The recipe calls for raspberries and stone fruit (that includes peaches, plums, nectarines and cherries), so feel free to get creative with your fruit combinations. Photo and recipe: Tieghan Gerard / Half Baked Harvest
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9. Rainbow Vegetable Tart
Taste the rainbow with tomatoes, peppers, onions and broccoli in this primary-colored pie. Pile the veggies on top of cheese and a puff pastry crust for a tasty and nutritious meal, packed with ample produce. Photo and recipe: Amanda Formaro / Amanda’s Cookin’
10. Brussels Sprouts and Apple Tart
Lean into fall with the flavors of this festive tart. Featuring Brussels sprouts, crisp apples, Parmesan and craisins, you’ve got all the makings of a great salad — but in pastry-like form. Maple syrup and walnut pesto create that over-the-top taste, too. Photo credit: Kiersten Frase / Oh My Veggies
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