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. (more…) | ||||||||||||||||
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