Spinach and Olive Tart

Spinach and Olive Tart
20 Mins
Prep time
45 Mins
Cooking time
Serves 6

What you need

  • 1 sheet frozen shortcrust pastry, thawed
  • 2 teaspoons olive oil
  • 1 red onion, finely sliced
  • 200g baby spinach leaves
  • 1 cup pitted kalamata olives
  • 125g PHILADELPHIA Block Cream Cheese, broken into 2cm pieces
  • 4 eggs, lightly beaten
  • 1/2 cup cream
  • salt and pepper, to taste
  • 2 tablespoons pine nuts
  • Green salad, to serve

How to make it

  • PRESS pastry into a 24cm round removable base flan tin. Trim to fit.
  • Place a sheet of baking paper over pastry and top with baking weights. Bake at 200ºC for 10 minutes. Remove weights and cook a further 10 minutes. Remove from oven and cool slightly.Reduce oven to 160ºC.
  • HEAT oil in a large frying pan. Add onion and cook for 2-3 minutes over low heat until softened. Stir in spinach and olives, cook a further 1-2 minutes until spinach has just wilted.  Cool slightly.
  • SPOON spinach mixture over the base of the pastry and scatter over the PHILADELPHIA chunks. Whisk together the eggs, cream and seasonings, and pour over the spinach mixture. Top with pine nuts and bake for 30 minutes until set. Slice and serve with salad.  Serve immediately.