This is just so, so good- one of my favorite things I've ever put together! It's rustic, full of flavor, easy to pull together and even better the next day. Great for brunch, lunch or dinner! You'll need a tart pan with removable bottom and some pie weights or dried beans/foil. The crust is Molly Wizenberg's recipe, and the caramelized shallots are Nancy Silverton's.

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