Prep 15minute(s)
Ready In 65minute(s)
Serves 6
Ingredients
- 2 sheets frozen shortcrust pastry, thawed
- 2 teaspoons olive oil
- 1 red onion, finely sliced
- 200g baby spinach leaves
- 1 cup pitted kalamata olives
- 125g block PHILADELPHIA 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
Instructions
- PRESS pastry into the base of a lightly greased 33 x 9 cm rectangular fluted tart pan with removable base. Pastry will need to overlap slightly and be trimmed to fit. Prick well with a fork and bake in a hot oven 200° for 8-10 minutes, until lightly golden. Allow to cool.
- HEAT the 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.
- SPOON spinach mixture over the base of the pastry and scatter over the PHILLY chunks. Whisk together the eggs, cream and seasonings, and pour over the spinach mixture. Top with pine nuts and bake in a moderately slow oven 160° for 20-30 minutes until set. Remove form the pan, slice and serve with salad. Serve immediately.
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