Savory Pie and Tart

Cèpe is the French name (porcini is the Italian name) for the boletus mushroom, which grows in the southwest. Dried cèpes are not readily available here, so we use dried porcini.

My grandmother Mignon Smith estimates that this tamale pie recipe is at least 40 years old. She's been making it for us for years.

The base of the tart is purchased puff pastry, which makes this dish — served as an appetizer at Lucques — as easy as it is delicious. With the addition of a soup, it could also be a lovely lunch or supper.

Although four mini-muffin pans are called for, each containing twelve 1 3/4-by-1 inch cups, you could also make these tartlets in batches using two pans. When making the dough, work quickly to prevent the phyllo from drying out and the butter from hardening.

The traditional b'stilla is an enormous pigeon or chicken pie wrapped in golden paper-thin pastry leaves. However, we made individual pies for ease of serving. The idea of meat mixed with spices and encased in pastry was brought to Morocco by Arabs from the Middle East; the delicate pastry sheets, it is thought, came specifically from Persia. Spices play a big part in Moroccan cooking. This legendary spice mixture is translated as "top of the shop."

Purchased phyllo pastry is used here instead of a regular pie crust for quick and easy assembly. This tart is best when served at room temperature.

Hearty and delicious fare from Byron's in London, England.

To make these tarts two 13 1/2 x 4 x 1-inch tart pans with removable rims are ideal; however, you could also use one 11 x 1-inch round tart pan with a removable rim.