I created this tart a few years ago because I wanted to stretch one of my favorite winter side dishes--tangy Brussels sprouts with salty pancetta and meaty chestnuts--toward spring. With just a simple custard holding the filling together, this tart is hearty enough to acknowledge late winter, but light enough to anticipate spring. The whole wheat shell is crisp and flavorful, and the rich-tasting filling is quite healthy. Paired with soup or a salad, it makes an excellent meal to straddle the seasons.

Share: