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.

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-- Rene Lynch
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