I was thisclose to grabbing the t-rex cookie cutter. Didn't want to freak anyone out, though. I think I made the right decision.

This is a beloved savory tart from the good old days of the (now defunct) wholesale bakery. Stuffed with spinach, white beans, roasted tomatoes, onions, and garlic, it's held together with a couple of eggs, a little cream, and a sprinkling of cheese. The original version had a delightful cornmeal crust, but I had to move on to another recipe because it was uncontrollably sticky. And rage-inducing. Okay, not really rage. But close enough. I went for an olive oil pie crust instead, a friendly crust that rolled right out and lifted straight off the silpat. I'm prepared for a fight when working with pie dough, so I wasn't really sure what to do with myself. I felt like I'd gotten off too easy. Like the dough was lulling me into a false sense of security. Like maybe it would explode in the oven or something.

This tart doesn't mind being frozen, not one bit. I can vouch for it. This is kind of sad, but everyone at work got really excited when a half-sheet pan of savory tart was discovered lurking in the recesses of the walk-in freezer. How long had the poor tart been in there? I don't want to know. But it was still delicious. If you want to store it in the freezer, just cool the tomato/onion/garlic mixture first. Put the pan with the bottom crust in the freezer for a little bit before filling. Wrap well. No problem.

The recipe is a little involved and takes a bit of time, but I think it's worth the effort.