This recipe is inspired by seeing some photos of a savory tart topped with mixed greens and thinking, "gosh, I bet Caesar salad would be good on a tart!". And it is - it's quickly becoming a warm weather go to meal, in fact! The crust is like a big crouton around the outside, and the silky parmesan filling is a lovely contrast to the crisp salad. The dressing is a fairly standard rendition of a Caesar dressing, I think, except I use mayo instead of eggs (more because I love the tang of mayo than that I have a problem with undercooked eggs). When making this for myself I use greens because I don't love romaine lettuce, but I've called for romaine in the recipe to stay true to the Caesar salad name.

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