January 2010

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« SEARED TUNA WITH FREGOLA PUTTENESCA & CAPERBERRY RELISH | Main | GARLIC-HERB ROASTED CHICKEN BREASTS »

Comments

Clare K.

Absolutely gorgeous, as always. This is my favorite pizza at Mozza...so I will have to try it at home. Thanks for the great idea!

Kevin

That tart looks really good!

Kathryn

That looks fantastic, but I couldn't help but find myself ogling your knife more.

I love Shuns...

Nina

Last year's farm share produced so many leeks I didn't know what to do with them all. I'm a first-timer on you blog. The recipes look amazing. Consider yourself bookmarked.

sK

this looks delicious. that jamie oliver recipe has been on my to do list since i saw that episode. i even have the pasta sheets in my fridge waiting for the leeks and prosciutto! thanks for the reminder.

CatherineAZ

I can't believe I haven't found you before now! Fabulous blog.
Leeks intrigue me beyond measure...I'm always seeking out new ways with them. Love this recipe.

Donald

This looks very nice. It looks like the perfect quick weeknight meal after working and you don't want take out or micky-d's.

Nice post! It's bookmarked.

Renee

I made this tonight and...oh my gosh, thank you!

Jess

Jesus H Christ, that looks good. Beats my lazy ass tart using TJ's frozen puff pastry! My 17-month-old son just caught a glimpse of the photo, pointed and said "mmmmmm!" Kid has taste.

Shaun

I have been in your shoes a few times, too. In fact once - embarrassingly - I even once forgot the key ingredient, much as you did here. I think leeks lend so well to tarts, for the pastry does not mask their delicate aroma and slick texture. They speak volumes on their own, and I love their pairing, here, with salty prosciutto.

Erin

Wow, thanks. I was searching for a savory brunch dish that will be safe for my peanut, tree nut, egg and sesame-allergic daughter, and I think this is it! I can't wait to try it. I'll be bookmarking your blog ...

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