I'm really trying to get better at making homemade pastry crusts. A good pastry crust is both one of the world's simplest things and seemingly the most fleeting.This was a decent use of a big bunch of spinach, scallions, garlic, and a nice goat cheese. I think the crust still needs more work - although this was my first version with veggie shortening (sure, I used the Spectrum naturals organic version, but its still mechanically pressed palm oil). It needs to be, like, browner, and more flaky. And, like, it needs to be higher up over the edge of the pan so I don't leak out custard guts all over the pan it was sitting in, forming some sort of horrible, burnt egg/fetus/thing.
