The recipe was a little complex, involving a pre-made leek confit that I did the day before, as well as a home made pie crust. But the end result was well worth it, especially as my non-gluten-free dinner guest was whole heartedly impressed, without even realizing that the recipe had been tweeked. You can see the full recipe on Epicurious here as it's not really worth re-writing. I will say, I didn't use a special spring form pan, I free-styled on a large cookie sheet and I don't think my tart suffered for it. Ok, perhaps beauty-wise, but not much I swear.
