Golden, flaky, and packed with colourful layers of summer vegetables, this tarte fine à la ratatouille is as beautiful as it is satisfying. The sweet roasted peppers, silky eggplant, juicy tomatoes, and thyme-scented pastry make it perfect for a relaxed lunch or an unfussy dinner that still feels a little special.

Flamiche aux poireaux is a buttery tart filled with gently softened leeks, cream, egg, and nutty Gruyère. The result is delicate yet rich, with a crisp pastry shell and a silky, savory interior that is deeply comforting without being heavy.

Pasta Frola is a buttery, tender tart with a delicate lemon-scented crust and a glossy filling of sweet quince paste. Its signature lattice top bakes to a golden finish, giving a beautiful contrast of crumbly pastry and fruity, jammy center.

Melktert is a delicate tart with a tender buttery shell and a smooth, lightly set milk custard scented with vanilla. Finished with a fragrant dusting of cinnamon, it tastes comforting, creamy, and subtly spiced rather than overly sweet.

This tart combines buttery shortcrust pastry with sweet, jammy onions and a creamy goat cheese custard scented with thyme. The result is rich yet balanced, with crisp edges, a silky filling, and a gentle sweetness from the honey.

This small-format Tarte aux Fraises has a buttery, crisp pate sucree shell, silky vanilla creme patissiere, and a generous layer of fresh glossy strawberries. The contrast of flaky pastry, rich custard, and bright fruit makes it both refined and deeply satisfying.

This small Perigord-style walnut tart has a crisp, buttery shortcrust and a rich filling of walnuts bound with honey, cream, and egg. The result is glossy, fragrant, and deeply nutty, with a texture somewhere between caramel, custard, and praline.

This small-format Tarte aux Figues has a crisp, buttery shortcrust filled with rich almond frangipane and topped with tender fresh figs. As it bakes, the figs lightly caramelise and their jammy sweetness sinks into the almond cream, creating an elegant, patisserie-style tart for two.

This small-format yuzu tart balances a crisp, buttery shell with a vivid, silky citrus curd. The filling is bright, fragrant, and gently rich, with the distinctive floral bitterness of yuzu lifting every bite.

This tart combines a crisp, buttery sweet pastry shell with a smooth hazelnut praline cream that is rich, airy, and intensely nutty. A thin chocolate layer keeps the crust crisp, while the crunchy praline finish adds the classic French contrast of silky filling and brittle caramelized nuts.

This Argentinian vegetable tart has a tender, buttery crust and a creamy filling packed with spinach, sweet corn, onion, and cheese. It bakes into a rich yet fresh sliceable tart that is equally good warm from the oven or at room temperature.

A crisp sweet shortcrust shell filled with silky lemon-scented pastry cream, covered with a second pastry layer, toasted pine nuts and a veil of icing sugar. Make-ahead friendly and ideal chilled.