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Foodie > Blog > Baking > A Marvellous Winter Tart: Celebrating Nature’s Cold-Season Bounty
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A Marvellous Winter Tart: Celebrating Nature’s Cold-Season Bounty

Foodie By Foodie Published May 12, 2025
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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Foodie May 11, 2025 May 12, 2025
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