Wild leek tart with smoked bacon

When the first tulip shoots appear and the wild leeks leaf out like wildfire in my garden, I always feel like celebrating with a vibrant seasonal dinner.

If you can't find wild leeks, the white and light green parts of conventional ones, thinly sliced, can also be used.

Double-smoked bacon adds a special twist to this recipe, but good-quality ordinary bacon works just as well.

Serve the tart as a first course with a scattering of arugula.