Spinach and Onion Tart

• 2 sheets frozen shortcrust pastry, thawed
• 2 teaspoons olive oil
• 3 onions, sliced
• 150g baby spinach
• 3 eggs, lightly beaten
• 1/3 cup cream
• salt and pepper, to taste
• 1 cup grated KRAFT Tasty Cheese
• 2 tablespoons pine nuts

1. PRESS pastry into the base of a lightly greased 33cm x 9 cm rectangular fluted tart pan with removable base.
2. Pastry will need to overlap slightly and be trimmed to fit.
3. Prick well with a fork and bake in a hot oven 200C for 8-10 minutes or until lightly golden.
4. Allow to cool.
5. HEAT the oil in a large frypan.
6. Add onion and cook for 15 minutes over moderately low heat until lightly golden.
7. Stir in spinach and cook a further 1-2 minutes until spinach has just wilted.
8. IN a large bowl whisk together the eggs, cream, seasonings and half the cheese.
9. Stir through the onion mixture then pour into pastry case.
10. Sprinkle over remaining cheese and pine nuts and bake in a moderately slow oven 160 for 30 minutes until set.
11. Remove from the pan and serve warm or cool.

shortcrust pastry, olive oil, onions, baby spinach, eggs, cream, salt, tasty cheese, nuts

Taken from www.kraftrecipes.com/recipes/spinach-onion-tart-119373.aspx (may not work)