May 14, 2013
For a quick meal, consider making the tart crust the night before you plan to serve the tart. You can either fully bake the tart (filling and baking it the day you serve it) or you can prepare the tart through step two. This way, it's waiting for you in the freezer. You can then bake while you prepare the onions and spinach.
Note: Two slices of cooked crumbled bacon are a lovely addition to the filling listed below. Cook the bacon in the cast iron skillet, remove all but two tablespoons of the hot bacon fat. Cook the onions in the bacon fat (omit the two tablespoons of
Read entire article on Serious Eats