The perfectly scalloped crust, the rich, creamy custard, the fresh vegetables and herbs — a brunch tart always brings a sense of elegance to the table. This one is full of roasted veggies and pancetta, so it also feels rustic and inviting, perfect for the winter months.

We start with our recipe for flaky pie crust. It’s delightfully unfussy: a few pulses in the food processor, and you’ll have a dough that bakes up all light and buttery. Plus, it makes enough for two crusts, so you can freeze the second one for future brunch endeavors (or use it to make something of a sweeter inclination).

The filling is a mixture of bright cherry tomatoes, meaty cremini mushrooms, sweet yellow onion, salty pancetta, and floral thyme, all of which roast in the oven until they’re just beginning to caramelize. It gives the custard some layers of complexity: rich umami, a bit of sweetness, and a delicate char. And, like any good egg custard, this one uses a combination of cream and cheese; but rather than using a hard, nutty cheese like Parmesan, we went with feta and ricotta. They make the custard extra thick and creamy, and give it a salty-sweet tang — the perfect foil for all the earthy, roasted additions.

This tart would be lovely with mixed greens tossed in a simple balsamic vinaigrette — plus a glass of dry riesling, which plays well with any manner of salty pork, or a bright Beaujolais to counter the umami-rich mushrooms. And yes, we say “brunch tart” in the title, but it’s certainly savory enough to grace the dinner table too. We’d even cut it into thin slivers and break it out as an appetizer before a special meal, and then warm up the leftovers in the toaster oven for a quick yet satisfying weekday breakfast.

Servings: 6 to 8