Spring tart with bacon, leeks, green garlic, and Gruyère from Food52

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Notes about this recipe

  • TrishaCP on May 09, 2016

    Everyone at my Mother's Day brunch enjoyed this (bacon, eggs, cheese, of course), but there were many technical issues with this recipe and I wouldn't repeat it as written. First, the crust had way too much butter- it oozed out onto the sheet pan as it baked. Second, I needed an additional egg to fill in the tart-3 weren't sufficient. Finally, the garlic wasn't pronounced at all, which made it a waste of a lovely ingredient. Would make this again with my own crust and amping up the garlic flavor.

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