Garlic lovers, have we got something for you! It's a bacon (or ham) tart, loaded with roasted garlic cloves. With locally grown garlic in farmers markets in late summer and early fall, it's the perfect time to try this version of a quiche. Three heads of garlic is a lot, so cut it down to two unless you really love "the stinking rose." The recipe calls for both cream and milk, so you could also use half-and-half for the total amount. If you use bacon, choose lean slices. I had Italian parsley in my garden, so that cut the cost a bit.

Accompanied by a green salad, the tart makes a very nice summer supper, with leftovers if there are only two of you.

Anne Gillespie Lewis is a Minneapolis author.

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