Fruit tart desserts often steal the spotlight in summer, but this easy savory treat showcases plum tomatoes in their prime.

Galatopita, or milk pie, has a crisp phyllo crust and a dense, satisfying custard filling made with semolina flour. It is among the dairy specialties of Epirus and Thessaly; we like this version from Ioannina....

Nestled in a flaky crust, nectarines and raspberries tease the best out of each other—these pies are fragrant and floral, sweet and tart.

For a gentle boost of sweetness, these buttery biscuit roll-ups feature maple in both the dough and the filling.

These delightful tartlets hold just the right amount of gooey pecan filling.

In many sweet-potato pies, the ginger and spices overwhelm the flavor of the potatoes. This version plays to the flavor of the tubers.

With chewy grains of farro, a rustic, versatile Tuscan tart makes a hearty snack, a first course, or a vegetarian main dish.

This dish is a take on the bistro classic frisée salad with lardons.

This pie, an easy take on toffee with bananas (hence the name), made its debut at The Hungry Monk, a pub in England, in 1972.