This tart is traditionally made with bread dough and spring onions.  Here it is made with pastry dough and leeks that are available year-round. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate both traditional and modern culinary techniques in step-by-step detail. This program was produced by The Culinary Institute of America, in association with the Regione di Puglia. Visit our website at: Podcast Video