Savory Pie and Tart

This is a very near replica of the small cheese quiches Madame Fromage sells each Saturday at the Louviers market.

May be prepared in 45 minutes or less but requires additional unattended time.

It's important to note that the pumpernickel used in this tart should be very dense. Although we prefer the light-brown Danish pumpernickel, the dark German-style variety works just as well. For the filling we've suggested lumpfish caviar, which is readily available in the States; in Sweden, the fish roe called lojrom would probably be used. It comes from bleak, an ocean fish from the Baltic Sea.

We adapted this from the recipe for Supper Onion Pie, in the "Savoury Pies" section of Nigella Lawson's _How to Be a Domestic Goddess._We played with the crust to make it lighter and substituted a yellow onion for the red ones (they turned an unappetizing mauve). We love the way Lawson's books are written—and agree she's got some great ideas—but we think you should know you may need to tinker with the recipes before they yield dishes that appeal to an American palate.

This recipe for breiks comes from Kitty Morse, the celebrated expert on North African cuisine. She serves them with lemon and harissa paste, available at Middle Eastern Markets.

Savory tarts and quiches are traditional in Alsace cooking. The tart and the<epi:recipelink id="102385">Salade Vigneronne epi:recipelinkcan be enjoyed as separate courses, or together.</epi:recipelink></epi:recipelink>

Spinach and Feta Phyllo Triangles

Gail W. Dorsey of Lynnfield, Massachusetts, writes: "Fresh figs were featured in an unusual appetizer at The Gatehouse Restaurant in Providence, Rhode Island. The figs were stuffed with cheese, wrapped in phyllo, and served with two sauces. They would make an impressive starter for a dinner party." This is terrific made with fresh figs when they're in season. But dried ones, which are readily available year-round, work well, too.

These no-bake bites can be made two hours ahead and are designed to taste best at room temperature, making them perfect for parties.

When buying the dried chile for this recipe, be aware that a pasilla de Oaxaca is not the same as a regular pasilla chile. The former is smoked and has a very distinct flavor.

The mixture known as duxelles (diced mushrooms cooked with shallots or onions) probably dates back to the seventeenth century. It is said that the famous chef La Varenne, who worked for the Marquis d'Uxelles, created this recipe to preserve mushrooms. Serve this tart with baby greens for a light lunch, or enjoy it as a starter with a white Burgundy.

The empanadas can be put together ahead of time and popped into the oven to bake just before serving.

This pie is made from the overflowing bounty of the backyard garden. Fresh corn and zucchini seasoned with dill bake underneath Parmesan-crusted tomatoes to make a scrumptious entrée that can be served warm or at room temperature.

Nice for lunch or dinner with some salad, or as a snack at teatime.

Can be prepared in 45 minutes or less.

A nonstick skillet and an adjustable-blade slicer make this elegant dish easy. Active time: 10 min Start to finish: 30 min