Tart fillings made from greens such as spinach are always difficult to salt properly: too much and the tart’s inedible, too little and you risk expiring from boredom after a forkful or two. Adding bacon to this spinach filling helps, because the spinach itself then may be very lightly salted since you’ll have little bursts of salty bacon flavor in every bite.
Perfect for a warm weather lunch or supper this tart can be baked early in the day and served at room temperature or reheated. If you're not a bacon lover leave it out and start with a couple of tablespoons of olive oil or butter to cook the onions. I'm really excited about the olive oil dough that's at the end of the tart recipe. You need no more equipment than a fork to make it and it's a dream to roll out - it's a little elastic like pasta dough and since it's made with oil there's nothing to melt or soften while you're working with it. I'm using it a lot in the all-new pastry book I just started working on.
