The garlicky sweetness of butter-cooked leeks is rounded out here by the gentle heat of chili-flecked sausage. Use ground turkey if you’d like to substitute, adding a bit more butter to the pan to compensate for the leaner quality of the meat. The allure of this tart is all in the richness; don’t skimp on flavor, but do serve it with a light green salad made from bitter greens or lettuce grown hydroponically or aquaponically.
Rochelle Bilow lives in Syracuse. Her book The Call of the Farm tells her tale of living on a farm, falling in love and learning to render fat.