When winter rolls in, it brings with it a deeply satisfying array of produce—earthy root vegetables, sweet leeks, robust squash, and warming herbs. One of the best ways to showcase this cold-season abundance is in a hearty winter tart: a dish that feels both rustic and refined, perfect for a midweek supper or a special brunch.
At the heart of this tart is not only its seasonal filling, but also the method used to ensure it bakes perfectly. Blind-baking the pastry at a high temperature is essential. It helps form a crisp, golden base that doesn’t go soggy once the filling is added. And don’t skip the second step: once the pastry is set, reducing the oven temperature ensures the filling cooks evenly and the top doesn’t brown too quickly.
Here’s how to make a winter tart that feels as comforting as it is elegant.
Ingredients for the Winter Tart
For the pastry:
- 1½ cups (190 g) all-purpose flour
- 115 g cold butter, cubed
- Pinch of salt
- 3–4 tablespoons cold water
For the filling:
- 1 tablespoon olive oil
- 1 medium leek, sliced
- 1 cup cubed butternut squash
- 1 carrot, grated
- 1 teaspoon fresh thyme leaves
- 3 eggs
- ½ cup crème fraîche or heavy cream
- Salt and pepper to taste
- Optional: ¼ teaspoon grated nutmeg
To serve (optional):
- Crumbled blue cheese
- Extra crème fraîche on the side
Method
- Make the pastry:
In a food processor or by hand, rub the cold butter into the flour and salt until the mixture resembles coarse crumbs. Add water gradually and mix until a dough forms. Wrap in cling film and chill for at least 30 minutes. - Prepare the tart shell:
Roll out the pastry and line a 23–25 cm tart tin. Prick the base with a fork, line with baking paper, and fill with baking beans or rice.
Blind-bake at 200°C for 12–15 minutes until the edges are golden. Remove the beans and paper, then bake for another 5 minutes to dry out the base. - Prepare the filling:
Lower the oven to 170°C. In a pan, heat olive oil and sauté the leeks and squash with a pinch of salt until soft and lightly golden. Stir in grated carrot and thyme. - Assemble the tart:
In a bowl, whisk the eggs, crème fraîche (or cream), salt, pepper, and nutmeg if using. Spread the cooked vegetables into the tart shell, then pour the egg mixture over. - Bake:
Bake at 170°C for 25–30 minutes, or until the filling is set and lightly golden on top. Let it cool for 5–10 minutes before serving. - Serve:
Slice and serve warm with a spoonful of crème fraîche or crumbled blue cheese for extra richness.
Why This Tart Works
This tart is a celebration of texture and balance. The sweetness of the butternut and carrots contrasts beautifully with the subtle oniony bite of leeks and the richness of the egg custard. Thyme brings a touch of winter herbaceousness, while the creamy finish—whether you choose blue cheese or crème fraîche—adds indulgence.
It’s a dish that feels cosy without being heavy, and impressive without being difficult. Serve it with a peppery rocket salad or a warm bowl of lentil soup for a meal that’s both comforting and seasonal.
