No need to blind bake this freeform tart that celebrates all the best of the spring vegetables.

Asian eschalots are a mild type of onion that go sweet when roasted, ensuring this savoury tarte tatin will be unlike any you've tried before. Recipe by Ester chef Mat Lindsay.

Try this sweet, sour, earthy tarte Tatin for dinner tonight!

This tart showcases spring ingredients. Use whatever veg looks good, says Hayden.

Makeover your weekly cooking repertoire with this flavour-packed Middle Eastern lamb tart.

Please the entire family with this gluten-free caramelised carrot tart with carrot-top salsa verde.

A light and healthy savoury tart is the perfect recipe to use up leftovers and still please the family.

Freshen up cheesy spring tarts with delicate leaves of chervil and parsley.

"A pretty, meat-free dish that is super-easy to make" - Silvia Colloca.

Comfort food doesn't mean hours in the kitchen. Our speedy cafe-style tart will instantly warm you up.

Any sort of savoury tart can be made with this versatile recipe. Try serving this in thin slices as part of an antipasto; as a light lunch with some salad, bread and a glass of wine; or packed in a picnic. This pastry is a very basic shortcrust. You can also use store-bought shortcrust or puff pastry (start the recipe at the blind baking stage), but honestly, it doesn’t take long to make. The pastry can be prepared the night before you need it, says Emiko. This recipe is an extract from Emiko Davies new cookbook, Acquacotta ($49.99), available now.

A savoury pop tart? Put aside your reservations and try this cheesy, chilli packed parcel of tastiness.

Great served hot or warm, these chicken pop tarts make great work or school lunches.

Start the evening right with this leftover greens, seeds and cheese tart. It's delicious, colourful and packed full of flavour.

"To reduce food waste and recycle vegetables, I like to slice off the core from a fennel bulb about an inch from the bottom. I then place it in a glass with 250ml water and pop it on a sunny windowsill. In a few weeks, roots will start to grow. Once this happens, you can plant it in your garden – in about 8-12 weeks you’ll have enough fennel to make another tart,” says chef Hamish Ingham.