Red Salmon and Spinach Tart

• 1x220g frozen shortcrust pastry case, thawed
• 20g butter
• 1 leek, thinly sliced
• 50g baby spinach leaves
• 1x210g can red salmon, drained, bones removed, broken into chunks
• 100g PHILADELPHIA* Light Spreadable Smoked Salmon
• 2 eggs
• salt and pepper
• Mixed green salad, to serve

1. Pierce the pastry well with a fork and bake in a hot oven 200C for 8 minutes.
2. Remove and allow to cool slightly.
3. Heat the butter in a small fry pan and saute the leek for 3-5 minutes until softened.
4. Stir in the spinach and allow to wilt, then spoon evenly into the pastry case with the chunks of salmon.
5. Whisk together the Philly, eggs and seasonings, then pour over the salmon and vegetables.
6. Sprinkle with the cheese.
7. Bake in a moderate oven 180C for 20-25 minutes or until the filling is set.
8. Slice and serve immediately with green salad.

frozen shortcrust pastry case, butter, baby spinach leaves, red salmon, philadelphia, eggs, salt, mixed green salad

Taken from www.kraftrecipes.com/recipes/red-salmon-spinach-tart-111210.aspx (may not work)