Leek Bacon and Gruyere Tart

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This frenchy-french-french tart has the lusciousness of fall written all over it. Spectacular for breakfast, brunch, lunch or dinner, it is also glorious with a crisp green salad. And it freezes really well. So with it almost taking as much work to make one as to make two, do just that and stock yourself with a fast food gift in your freezer for some bleak mid-winter eve.

This can of course be made vegetarian, and equally good, by omitting the bacon, and substituting two tablespoons of butter, for the bacon fat, for sauteing the leeks.

Leek Bacon and Gruyere Tart
by Catie Schwalb

makes one 9" tart.

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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More ≫

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