June 13, 2010
I have decided to bake my weekend tart in a deep dish caserole rather than a tart pan. I have to say, the result is a gooey yummy version of the tart I usuall make. If you prefer a slightly more moist and rich tart, try baking it in a caserole. For this quiche I used my basic tart crust and leftover pesto and tomatoes.