Spring has sprung! Finally. It was one looooooooong winter. One that hopefully will not be repeated for quite a while.
One of the things I love most about spring and early summer is all the great produce that’s being harvested right now. Strawberries, green beans, lettuces, squash and zucchini are just the beginning. Soon we’ll be up to our ears in corn, tomatoes, blueberries and more zucchini than you can shake a stick at. I can’t wait!
It’s a great time of the year for leeks. I know what you’re thinking….leeks? Yes, leeks! They’re not just for soups and stocks. Think of them as really big green onions, because that’s sort of what they are. Don’t use the dark green parts. It’s very tough and fibrous. Use only the white and slightly green parts.
This tart makes a great weeknight meal. It cooks quickly and comes together in a snap. Pair it with a salad and a glass of wine and call it dinner. You could also leave off the bacon (gasp!) and have a great vegetarian meal.
- If you can’t find Vidalia spring onions, use another sweet onion or more leeks and green onions.
- Gruyére cheese also works well with this.