The Project: Spinach and Parmesan tart

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Each Friday, we select a recipe from the L.A. Times Test Kitchen archives that’s perfect for weekend cooking -- when you have a little more time on your hands. This week? It’s a fresh spinach and Parmesan tart.

This tart will take about 90 minutes to make, but much of that is hands-off baking time. Your reward will be a flaky, buttery handmade crust and a rich veggie-filled interior.

If you try this or any other recipes from the L.A. Times Test Kitchen, we want to know about it so we can showcase it on the blog, and occasionally in print. Upload your photos of the finished dish here.

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-- Rene Lynch
Twitter / renelynch