Pies aren’t just for dessert. The ninth recipe in the Basically Guide to Better Baking is a free-form tart that combines three alliums (scallions, garlic, and onion) for maximum flavor and crispy-jammy texture. And we’d happily eat it for breakfast, lunch, or dinner. The key to the flaky crust is to move fast! Rolling and folding the dough while the butter is still cold creates distinct layers of butter and flour that will steam apart during baking, making the crust light and flaky. Got questions? Head to our forum and we’ll try to help.

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