Spinach and Roasted Red Pepper Tart

This is inspired by Nick Malgieri’s Roasted Pepper and Goat Cheese Tart (see also here and here) .  And here for printing.

I just substituted 10 ounces of defrosted frozen spinach, squeezed very dry, for the goat cheese to make this dairy free.  I used two rectangular tart pans, but I had to roll the dough quite thin to fit.  Lisa is Cooking doubled the dough to make the tart in two tart pans, and now I see why.

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