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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.


Leek and Spring Onion Tart

  • ½ package (8oz) frozen puff pastry
  • 2 leeks, trimmed, rinsed and sliced thinly
  • ½ bunch green onions, sliced thinly
  • 3 or 4 Vidalia spring onions, sliced thinly (see notes)
  • 2 Tble olive oil
  • 1 Tble fresh thyme
  • 4 oz bacon, cooked until crispy
  • 6 oz parmesan cheese, grated
  • salt + freshly ground black pepper

Preheat oven to 425˚. Remove puff pastry from freezer and allow to defrost at room temperature for 30-40 minutes until pliable. While pastry is defrosting, heat olive oil in a medium sauté pan over medium high heat. Add leeks, green onions and spring onions. Cook over medium heat until vegetables are soft. Add thyme and cook until fragrant. Set aside to cool slightly.

Unfold pastry onto a piece of parchment and roll out to a 13″x 11″ rectangle. Using a sharp knife, starting one inch (1″) from the edge, lightly score the pastry all the way around to form a frame. Using a fork, prick the inside rectangle about 10 times in various places. Gently place onion mixture evenly over the inside rectangle. Top with crumbled bacon, parmesan, salt and lots of freshly ground black pepper. Bake on center rack in oven for 18-20 minutes until golden brown. Remove from oven and let cool slightly before cutting.



  • 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.