Phyllis’ Leek Tart


We have added a number of new vegetables to our repertoire over the past couple of years. There must be an Italian influence here somewhere! We are now including fennel, Romanesco cauliflower, leeks, cavolo nero or lacinato kale, savoy cabbage, butternut squash, kabocha squash and quince.

With the leeks I have made gratins and wonderful soups and then decided to create a savory tart for dinner. We thought it was really a great addition to our recipe file and hopefully yours as well.

From the Farmer’s Market came both the leeks and the bacon. Gelderman Farms** sell their pork products there. Check out their website

Buon gusto! We hope you enjoy the tart as much as we did!

**If you would like to find Gelderman Farms, please go to My Source List.

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