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Special equipment: 11-inch tart pan with a removable bottom; parchment paper; pie weights or dried beans
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For the dough: Add flour and salt to the bowl of a food processor and pulse a few times to mix.
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Add the butter to the bowl and pulse until the mixture looks like crumbly sand.
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Add the egg and water and pulse again until the dough comes together.
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Very lightly flour the work surface.
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Dump the dough onto the floured surface and knead a few times until it comes together.
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Shape the dough into a disc and roll out to a 13-inch circle.
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Press the dough into the bottom and sides of an 11-inch tart pan with a removable bottom.
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Level the edges with your fingers.
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Prick the bottom of the tart with a fork.
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Freeze until firm, 25 minutes.
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For the filling: Preheat the oven to 400 degrees F.
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While the tart is in the freezer, add the potatoes to a medium saucepan and cover with cold water.
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Add a big pinch of salt and bring to a boil.
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Reduce the heat to a simmer, and cook the potatoes until tender but still with a bit of resistance, 5 to 6 minutes.
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Drain and cool.
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Lightly drizzle the olive oil in a large skillet over medium heat.
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Add the sausage, and cook, breaking up with the back of a wooden spoon until crumbly and browned, 6 to 8 minutes.
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Add the spinach by the handful and stir until it just wilts down.
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Season the mixture with salt and pepper and stir in the green onions.
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Remove to a bowl to cool.
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Crack the eggs into a medium bowl and stir in the milk.
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Whisk together until combined and then add some salt and pepper.
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Remove the tart from the freezer.
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Cover the top with parchment paper and add pie weights or dried beans.
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Place on a sheet tray and bake for 20 minutes.
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Remove the pie weights and parchment paper and continue baking for 10 minutes more.
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Turn the oven temperature down to 350 degrees F.
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Evenly sprinkle the par-baked tart shell with half of the grated cheese, then the cooked potatoes, and finally top with the sausage and spinach mixture.
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Pour the eggs over the top and sprinkle with the remaining cheese.
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Bake for 45 minutes.
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Cool the tart for 10 minutes before serving.
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Can be served warm or at room temperature.
