Spinach and Olive Tart

• 1 large sheet shortcrust pastry, thawed
• 2 teaspoons olive oil
• 1 red onion, finely sliced
• 200g baby spinach leaves
• 1 cup pitted Kalamata olives
• black pepper
• 125g block PHILADELPHIA Cream Cheese, cubed
• 4 eggs, lightly beaten
• 1/2 cup cream
• black pepper and salt, to taste
• 2 tablespoons pine nuts

1. Press pastry into a 24cm round removable base flan tin.
2. Trim to fit.
3. Place a sheet of baking paper over pastry and top with baking weights.
4. Bake at 200 degrees C for 10 minutes.
5. Remove weights and cook a further 10 minutes.
6. Remove from oven and cool slightly.
7. Reduce oven to 160 degrees C.
8. Heat oil in a large frying pan.
9. Add onion and cook for 2-3 minutes over low heat until softened.
10. Stir in spinach, olives and pepper.
11. Cook a further 2-3 minutes until spinach has just wilted.
12. Spoon spinach mixture over the base of the pastry and scatter over the Philly* chunks.
13. Whisk together the eggs, cream and seasonings, and pour over the spinach mixture.
14. Top with pine nuts and bake for 30 minutes until set.
15. Slice and serve with salad.

shortcrust pastry, olive oil, red onion, baby spinach leaves, olives, black pepper, cream cheese, eggs, cream, black pepper, nuts

Taken from www.kraftrecipes.com/recipes/spinach-olive-tart-104266.aspx (may not work)