Baking is an art. I am addicted to it. If I haven’t done at least one baking for a day I am not happy. One Sunday morning I thought of doing this recipe as I got many requests too. This tart was hit. The most important thing when you do a pie or a tart is to do a very thin and light crust. If the crust is heavy and floury you loose the taste of the filling. This crust is so light and thin so you can enjoy this savoury tart to the end.
The other thing that you need to remember when doing a tart or a pie crust is leaving in fridge to rest. If you are living in a warmer climate make sure to leave the tart at least 30 minutes to rest in fridge. It was winter and I did it at once.
The filling for this always can change according to your taste. Swiss chard, rappa, silver beet, beet root leaves or even kale are some of the leaves you can use instead of spinach.