Last weekend, I wanted to try my savory vegetable tart recipe in a Springform pan, as I had seen on a few websites. The pastry recipe was exactly the same. As for the filling, I used one less egg, omitted the fennel, and omitted the goat cheese for this version (having both goat cheese and sun-dried tomatoes made for a saltier tart than I prefer). It worked out great, although I would probably reduce the quantity of pastry dough on the sides of the tart as it was a little thick and made a serving rather heavy. This version also required a bit more time in the oven.